Cheesy Hashbrown Potato Casserole/ Funeral Potatoe Recipe

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Cheesy Hashbrown Potato Casserole/ Funeral Potatoe

Marie Gill

By
@Megill

copied from http://www,femiology.com/


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Rating:

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Serves:

Makes 1 freezer meal

Prep:

1 Hr

Cook:

30 Min

Method:

Refrigerate/Freeze

Ingredients

POTATOES

12
large potatoes or 1 (32 oz) bag frozen shredded hashbrowns
2-(10 3/4) can(s)
cream of chicken soup (reduced fat is fine)
2 can(s)
sour cream (light is fine)
1 c
grated cheddar cheese
1/2 c
butter, melted
1/3 c
chopped onions

TOPPING:

2 c
crushed corn flakes
2 Tbsp
butter, melted

Directions Step-By-Step

1
Peel potatoes and boil for 30 minutes, until just tender.
2
Cool and grate into a greased 9×13 inch baking dish (or put frozen hash-browns into the baking dish).
3
Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions.
4
Gently blend into potatoes.
5
Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top.
6
Cover with cardboard lid.
Write on lid: Bake at 350 degrees for 30 to 40 minutes. Serve with sliced ham and veggies.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Potatoes
Regional Style: American