Funeral Potatoes
Ingredients
-
2
lb
frozen cubed hash browns, thawed
-
10
tablespoons
butter, melted, divided
-
10½
ounce
can cream of chicken soup
-
2
cups
sour cream
-
⅓
cup
onion, finely diced
-
¾
teaspoon
salt
-
½
teaspoon
black pepper
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
2
cups
shredded cheddar cheese
-
3
cups
cornflakes, lightly crushed
-
1
tablespoon
chopped parsley, optional
Instructions
- Preheat the oven to 350°F and coat a 9x13 baking dish with cooking spray.
- In a large bowl, combine the hash browns, 4 tablespoons of melted butter, cream of chicken soup, sour cream, diced onion, salt, pepper, garlic powder, onion powder, and cheddar cheese. Stir until well mixed.
- Spread the potato mixture evenly in the prepared baking dish.
- In another bowl, mix the crushed cornflakes with the remaining 6 tablespoons of melted butter and toss to coat.
- Sprinkle the cornflake mixture over the potato layer in the baking dish.
- Bake for 40-45 minutes or until the top is golden brown. Optionally, sprinkle with parsley before serving.
Nutrition Facts (estimated)
Servings
8
Calories
392
Total fat
16g
Total carbohydrates
45g
Total protein
11g
Sodium
646mg
Cholesterol
99mg
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