Amanda Coakley :
🥔 Funeral Potatoes
Ingredients
* 1 bag frozen shredded hash browns
* 2 cups sour cream
* 1 can cream of chicken soup
* ½ cup butter, melted
* 2 cups shredded sharp cheddar cheese
* ½ small onion, finely diced
* 1 tsp seasoned salt
* ½ tsp garlic powder
* ½ tsp onion powder
* ½ tsp black pepper
For the crunchy topping:
* 2 cups Corn Flakes, lightly crushed
* 3 tbsp butter, melted
Directions
1. Preheat oven to 350°F and grease a 9x13 baking dish.
2. In a large bowl, mix the sour cream, cream of chicken soup, ½ cup melted butter, cheddar cheese, diced onion, seasoned salt, garlic powder, onion powder and pepper.
3. Fold in the thawed hash browns until everything is completely coated.
4. Spread evenly into your 9x13 dish.
5. Crush 2 cups of Corn Flakes. You want smaller crunchy pieces, not powder.
6. Mix the Corn Flakes with 3 tablespoons melted butter and sprinkle evenly over the potatoes.
7. Bake uncovered for 45–50 minutes, until the potatoes are hot and bubbly and the Corn Flakes are golden and crispy.
Let them sit for about 5–10 minutes before serving.
2026-08-16 00:39:35