Funeral Potatoes
User Reviews
5
2 reviews
Excellent
Funeral Potatoes
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Creamy hash brown casserole topped with crunchy Cornflakes.
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Ingredients
- 3/4 cup butter melted, divided
- 1/4 cup onion chopped
- 1 cup Velveeta cheese cubed
- 1 sour cream 16 oz container
- 1 condensed cream of chicken soup 10 3/4 oz can
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 hash browns 32 oz package, frozen, cubed, thawed
- 2 cups cornflakes lightly crushed
Instructions
- Heat the oven to 350° and spray a casserole dish with cooking spray.
- Melt a tablespoon of butter in a pan and cook the onions for 4 minutes.
- Melt a tablespoon of butter and stir into the cornflakes till well combined.
- Combine the velveeta cheese, cream of chicken soup, remaining butter, garlic powder, and paprika in a bowl. Melt in a microwave for 3 minutes, stirring every minute.
- Stir the onions into the cheese sauce.
- Place the hash browns in the casserole dish and pour the cheese sauce over the potatoes, stirring to combine. Spread the shredded cheese over the potatoes.
- Spread the cornflakes evenly over the cheese.
- Place in the oven and bake for 45 minutes until bubbly and the topping is browned lightly.
- Remove and let sit for 5 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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