Funeral Potatoes
Ingredients:
1 (30 oz) bag frozen hash brown potatoes, thawed
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1/2 cup melted butter
2 cups shredded cheddar cheese
1 small onion, finely chopped
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1 1/2 cups crushed cornflakes (or Ritz crackers)
2 tbsp melted butter (for topping)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the Mixture:
In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, shredded cheddar cheese, chopped onion, garlic powder, onion powder, salt, and pepper. Mix well.
Fold in the thawed hash browns until evenly coated.
Assemble the Casserole:
Spread the mixture evenly in the prepared baking dish.
Prepare the Topping:
In a small bowl, combine the crushed cornflakes (or crushed Ritz crackers) with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
Bake:
Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the casserole is bubbly.
Cool and Serve:
Let the casserole cool for a few minutes before serving. This dish pairs well with a variety of main courses.
Prep Time: 10 minutes | Cook Time: 45-55 minutes | Total Time: 55-65 minutes
Kcal: Approx. 350 per serving | Servings: 8-10