cheesy hashbrown potato casserole/ funeral potatoe

Name: Cheesy Hashbrown Potato Casserole/ Funeral Potatoe
Prep time: 1 h
Cook time: 30 min
Cuisine: American
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 cup(s) grated cheddar cheese; 1/2 cup(s) butter, melted; 1/3 cup(s) chopped onions; ## TOPPING:; 2 cup(s) crushed corn flakes; 2 tablespoon(s) butter, melted

36 Pinches

Marie Gill

Updated on Feb 2, 2014

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

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prep time 1 Hr

cook time 30 Min

method Refrigerate/Freeze

yield Makes 1 freezer meal

Ingredients

POTATOES
12 - large potatoes or 1 (32 oz) bag frozen shredded hashbrowns
2-(10 3/4) cans cream of chicken soup (reduced fat is fine)
2 cans sour cream (light is fine)
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onions
TOPPING:
2 cups crushed corn flakes
2 tablespoons butter, melted

How To Make cheesy hashbrown potato casserole/ funeral potatoe

Step 1

Peel potatoes and boil for 30 minutes, until just tender.

Step 2

Cool and grate into a greased 9×13 inch baking dish (or put frozen hash-browns into the baking dish).
Step 3

Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions.
Step 4

Gently blend into potatoes.
Step 5

Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top.
Step 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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