Several people asked about the funeral potatoes I referred to in one of my posts. So here’s the recipe…
2 lb. bag hash browns
1⁄2 cup butter
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 pint sour cream
1⁄2 teaspoon salt
3⁄4 cup onion, chopped
1 tablespoon butter
2 cups sharp cheddar cheese, grated, firmly packed
1 1⁄2 cups corn flakes, crushed
4 tablespoons butter, melted
Saute onion in 1 tablespoon butter until translucent.
Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
Put potato mixture into a 9×13 inch baking pan.
Combine cornflakes and butter, and sprinkle evenly over top of casserole.
Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.
I change this up just a little and use Ore-Ida Potatoes O’Brien because we like the green and red peppers. BUT I boil them for about three minutes first, and they don’t stretch as far. If I use just the shredded potatoes I always chop up a few green onions and chuck them in there. And I confess I don’t often use the cornflakes on them.
But they’re fast and good and you don’t have to peel the bloomin’ potatoes!!! 😀
If you try them, you’ll have to let me know. I love this recipe because I usually have everything I need around the house.
Picture Source: http://www.food.com/recipe/funeral-potatoes-55389