Funeral Potatoes
1 hr 20 minYield: 12
A creamy potato casserole with sour cream and cheddar, topped with a buttered cornflake crust.
| prepPreheat oven to 350°F / 175°C | |||
| 850 g frozen hash browns, thawed | Stir in potatoes & cheese, spread in 9×13″ pan | Bake 350°F / 175°C, 40–50 min uncovered | |
| 480 ml sour cream | Mix sour cream, soup, butter, salt, pepper & onion | ||
| 300 g can cream of chicken soup | |||
| 85 g butter, melted | |||
| 1 teaspoon salt | |||
| 1/4 teaspoon freshly ground black pepper | |||
| 1 teaspoon dried minced onion | |||
| 200 g shredded cheddar cheese | |||
| 60 g corn flakes cereal | Crush cornflakes, toss with butter, sprinkle over | ||
| 57 g butter, melted | |||
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