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Made with love by Grammy

GRAMMY'S HASHBROWN POTATO BAKE

Also known as "FUNERAL POTATOES"
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Servings: 8
Ingredients Method

Ingredients
  

  • 1 2lb bag frozen hash browns (I use frozen O'Brien potatoes with onions and green peppers incl) - thawed
  • 1 can Cream of Chicken soup
  • 1 pt sour cream
  • 10 oz grated cheddar cheese
  • 1/2 cup diced onions (optional)
  • salt and pepper, to taste
FOR TOPPING
  • 1/2 cup butter, melted
  • 2 cups corn flakes (can roughly crush, if desired)

Method
 

  1. Preheat oven to 350*. Lightly grease a 9x13 baking dish and set aside.
  2. In a large mixing bowl, combine all ingredients (except topping) until well mixed.
  3. Spread potatoes evenly in the baking dish.
  4. In a medium mixing bowl, combine corn flakes and melted butter until evenly coated.
  5. Drop the corn flakes evenly over the top of the potatoes.
  6. Bake in 350* oven for about 45 minutes or so, until potatoes are bubbly and topping is lightly browned. Remove from oven and serve warm with your favorite meal. ENJOY!
  7. NOTE: Can be made up to 2 days in advance and chilled in fridge until ready to cook!