Dishbook

Herb and Bacon Funeral Potatoes combine crisp hash browns with smoky bacon and fresh herbs in a creamy sour-cream and cheese base. A buttery corn-flake and bacon topping bakes golden for irresistible crunch.

Steps

1. Thaw and pat dry hash browns on a baking sheet overnight if frozen.
2. Preheat oven to 350 F.
3. Combine sour cream, cream of chicken soup, melted butter, salt, pepper, dried onion, chopped bacon, and chives; mix well.
4. Stir in shredded cheddar and potatoes; spoon into a greased 9×13 pan.
5. Crush corn flakes, then toss with melted butter, chopped bacon bits, and parsley; sprinkle over casserole.
6. Bake uncovered for 45 minutes, until bubbly and golden; serve hot.