Funeral Potatoes...everyone has a recipe for this popular casserole! Here is my creamy and oniony version!
Servings 8 servings
- 1 tablespoon butter
- 1 medium onion diced
- 2 lbs diced hash browns Not the grated kind
- 1/2 cup butter melted
- 21.5 ounces condensed cream of chicken soup two 10.75 ounce cans
- 2 cups sour cream
- salt & pepper to taste
- 2 cups grated cheddar cheese
- 3 cups corn flakes crushed
- 2 tablespoons butter melted
Preheat oven to 350 degrees.
Saute onion in 1 tablespoon butter until translucent in a medium skillet.
While the onion is cooking, in a large bowl, mix frozen hash browns, melted butter, cream of chicken soup, sour cream, grated cheese, and salt and pepper together until combined.
Stir in onion and pour into a greased 9x13 casserole dish.
Replace medium skillet to the heat and melt the remaining 4 tablespoons butter. Add in crushed corn flakes and stir to toast about 1 minute. Sprinkle over top casserole.
Bake 40-45 minutes or until hot and bubbly. Serve hot.
Adapted from several recipes, but most similar to this recipe.
Calories: 572kcal | Carbohydrates: 38g | Protein: 14g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 108mg | Sodium: 998mg | Potassium: 509mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1465IU | Vitamin C: 13mg | Calcium: 297mg | Iron: 5.3mg