Dishbook

Funeral Potatoes is a comforting casserole of tender hash browns bound in a rich blend of sour cream, cream of chicken soup, melted butter and savory seasonings, then studded with sharp cheddar. A buttery corn-flake topping bakes up golden and crisp, adding a satisfying crunch to each creamy forkful. Perfect for potlucks or family gatherings, it’s an easy make-ahead crowd-pleaser. salt, pepper and dried onion. Mix well. baking tray, about one to two inches thick. over the potatoes.

Steps

1. Thaw the hash browns on a baking sheet overnight if frozen
2. Preheat over to 350 F
3. Combine sour cream, cream of chicken soup, 6 tbsp of melted butter,
4. Add potatoes and shredded cheese and stir to combine. Spoon into
5. Crush corn flakes into powder using a large ziplock bag.
6. Melt 4 tbsp of butter and add to corn flakes. Mix well, then spread
7. Bake uncovered for 45 minutes, then serve hot