Real Recipes From Real Home Cooks ®

cheesy hashbrown potato casserole/ funeral potatoe

Recipe by
Marie Gill

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

yield serving(s)
prep time 1 Hr
cook time 30 Min
method Refrigerate/Freeze

Ingredients For cheesy hashbrown potato casserole/ funeral potatoe

  • POTATOES
  • 12
    large potatoes or 1 (32 oz) bag frozen shredded hashbrowns
  • 2-(10 3/4) can
    cream of chicken soup (reduced fat is fine)
  • 2 can
    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

How To Make cheesy hashbrown potato casserole/ funeral potatoe

  • 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.

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