Funeral Potatoes
User Reviews
5.0
3 reviews
Excellent
Funeral Potatoes
Report
Creamy hash brown casserole topped with crunchy Cornflakes.
Share:
Ingredients
- 3/4 cup butter melted, divided
- 1/4 cup chopped onion
- 1 cup cubed Velveeta cheese
- 1 16 oz. container sour cream
- 1 10 3/4 oz. can condensed cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 32 oz. package frozen cubed hash browns, thawed
- 2 cups cornflakes lightly crushed
Add to Shopping List
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
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
