Funeral Potatoes
Recipe: #22088
December 11, 2015
Categories: Casseroles, Side Dishes, Potatoes, Brunch, Potluck, Sunday Dinner, Oven Bake, Vegetarian, Frozen Vegetables, Vegetarian Dinner, more
"From the heart of Mormon Country in Utah comes this amazing dish. Served alot as part of dinner for grieving families as well as potluck dinners during the wintertime, this recipe is delicious and well worth the few minutes it takes to prepare and cook."
Original is 8 servings
Ingredients
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- FOR THE TOPPING
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Nutritional
- Serving Size: 1 (318.8 g)
- Calories 654.8
- Total Fat - 48.6 g
- Saturated Fat - 20.7 g
- Cholesterol - 77 mg
- Sodium - 1294.6 mg
- Total Carbohydrate - 42 g
- Dietary Fiber - 4.5 g
- Sugars - 3.7 g
- Protein - 14.5 g
- Calcium - 321.4 mg
- Iron - 1.9 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
In a small saute pan, melt the butter and add the chopped onion. Saute until translucent.
Step 3
While onions are sauteing, grease the bottom and sides of a 9x13 inch baking dish.
Step 4
In a large bowl, combine the soup, sour cream, cheese, 1/2 cup melted butter and sauteed onion. Fold in the frozen hash browns and stir to combine. Pour into the baking dish.
Step 5
In another bowl, combine the cornflakes and butter to create the topping. Sprinkle mixture over the top of the baking dish.
Step 6
Bake 30 minutes and then allow to stand on stovetop for another 10 minutes. Serve right away.
Tips
No special items needed.
3 Reviews
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