Go Back

Best Funeral Potatoes

Funeral Potatoes from the book "100 Years, Beneath These Western Skies!", submitted by Shantelle Cleverley
Print Recipe Pin Recipe
Cook Time 1 hour 5 minutes

Ingredients
  

  • 1 32 oz Bag of Fozen Hash Browns take out of freezer 20 minutes prior to cooking
  • 1/2 Large Chopped Yellow Onion
  • 1 tbsp Butter
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 2 Cups Sour Cream
  • 2 1/2 Cups Shreeded Cheddar Cheese
  • 3 tbsp Chives
  • 1 Can Cream of Chicken Soup
  • 1 1/2 Cups French's Fried Onions Crushed
  • 2 Cups Corn Flakes Crushed
  • 1/4 Cup Butter

Instructions
 

  • In a medium skillet, heat 1 tablespoon butter and cook the onion until soft (about 5 minutes)
  • In a large mixing bowl, combine your hashbrowns, salt, black pepper, chives, sour cream, shredded cheddar cheese, cream of chicken soup, and the cooked onion. Stir well.
  • Preheat oven to 375.
  • Put potato mixture into a 9X13 casserole dish and cook in the oven for 30 minutes. Take out and stir the whole casserole well.
  • Put back into the oven and continue to cook until it's bubbling on the sides and in the middle, about 20-30 more minutes.
  • Mix your French's onions and cornflakes and 1/4 cup melted butter.
  • Take the casserole out of the oven and sprinkle the cornflake, onion, and butter mixture on top.
  • Put back in the oven for an additional 5 minutes, watch carefully so the topping doesn't burn