Funeral Potatoes
Created by celticevergreen on December 11, 2015
- Servings: 8
- Prep Time: 10m
- Cook Time: 35m
- Recipe #22088
Ingredients
- 1 bag (32 ounce) frozen shredded hash browns
- 2 cans (10 3/4 ounce) condensed cream of chicken soup
- 2 cups sour cream
- 1 1/2 cups grated cheddar cheese
- 1/2 cup melted butter (salted butter)
- 1/2 cup diced yellow onion
- 1 tablespoon butter
- FOR THE TOPPING
- 2 cups crushed cornflakes (finely crushed)
- 2 tablespoons melted butter
How to Make
-
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.
Nutritional Facts
- 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