Easy Funeral Potatos

Easy Funeral Potatos

Published on April 17, 2017 | By

Ingredients

  • 1/4 small-medium onion, diced
  • 1-2 tablespoons butter
  • 2-3 cloves garlic, minced
  • 1 28-30 ounce bag shredded hash brown potatoes, thawed (I like the simply potatoes in the refrigerated section next to the eggs).
  • 1 16-ounce container sour cream
  • 1 10-oz. can cream of chicken soup
  • 8 ounces (about 2 cups) shredded sharp cheddar cheese
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Crushed cornflakes

Instructions

  1. Preheat oven to 350
  2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat.
  3. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary.
  4. Spread the mixture into a 9x13" (or similar) dish. Top with crushed corn flakes and drizzle additional butter on top to prevent burning the topping. Bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.
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