cheesy hashbrown potato casserole/ funeral potatoe
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copied from http://www,femiology.com/
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yield
serving(s)
prep time
1 Hr
cook time
30 Min
method
Refrigerate/Freeze
Ingredients For cheesy hashbrown potato casserole/ funeral potatoe
- POTATOES
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12large potatoes or 1 (32 oz) bag frozen shredded hashbrowns
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2-(10 3/4) cancream of chicken soup (reduced fat is fine)
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2 cansour cream (light is fine)
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1 cgrated cheddar cheese
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1/2 cbutter, melted
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1/3 cchopped onions
- TOPPING:
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2 ccrushed corn flakes
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2 Tbspbutter, melted
How To Make cheesy hashbrown potato casserole/ funeral potatoe
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1Peel potatoes and boil for 30 minutes, until just tender.
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2Cool and grate into a greased 9×13 inch baking dish (or put frozen hash-browns into the baking dish).
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3Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions.
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4Gently blend into potatoes.
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5Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top.
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6Cover with cardboard lid. Write on lid: Bake at 350 degrees for 30 to 40 minutes. Serve with sliced ham and veggies.
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Categories & Tags for Cheesy Hashbrown Potato Casserole/ Funeral Potatoe:
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