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Funeral Potatoes
Author: Jane Maynard
Ingredients
- 1-2 pounds pkg frozen hashbrowns
- 1 pint carton sour cream
- 2 can cream of chicken soup
- ¼ cup melted butter
- ½ cup chopped green onion
- 1 teaspoon salt
- ½ teaspoon pepper
- 10 ounce grated cheddar cheese (extra sharp)
- Corn flakes – 1 C crushed
Instructions
- Thaw potatoes (you can certainly cook and grate potatoes if you want to, but you’d have to be crazy – no one will be able to tell the difference – promise!). Mix all ingredients except butter and cornflakes. Pour into casserole dish 9X13. Sprinkle with corn flakes. Pour melted butter on top. Bake @ 350 for 35-40 mins.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
