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Funeral Potatoes

Si Foster, A Bountiful Kitchen
  • minutes
  • Serves 16

INGREDIENTS

1

24-32oz package frozen hash brown potatoes, large frozen

1/2 cup

Onion

12

Russett potatoes, large

2 cans

Cream of chicken soup

1/2 tsp

Salt and pepper

1 cup

Panko crumbs

1/4 cup

Butter

2 1/2 cups

Cheddar cheese

1/2 cup

Cheese, grated

2 cups

Sour cream


NOTES

  • 1/2 bag of frozen onions in sauce pan with 1/2 cup butter and 1/2 t salt and 1/2 t pepper. cook until soft. Add to 2 cans cream of chicken soup an one 16oz carton of sour cream. Add 2 heaping cups of grated cheese and fold in ~ 32 oz bag of hashbrowns, thawed. Spray 9x13 pan and pour in potato mixture. Melt 2 T butter in the sauce pan used above. Crush with hands 3 cups cornflakes (one cup at a time) in a ziploc sandwich bag and add to the pan with the melted butter. Stir until well coated and spread on top of potatoes.

    Lisa Sweeten • 2019-04-19

  • Same as Kathryn’s

    Amy Black • 2018-12-02

9 people Recommend This Recipe