No dishes Funeral potatoes

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Step 1

• Preheat your oven to 350°F (175°C).

Step 2

• Lightly spray the inside of a 9x13-inch aluminum foil pan with non-stick cooking spray.

Step 3

• In a large mixing bowl, combine the thawed hash browns, sour cream, cream of chicken soup, 1/2 cup melted butter, chopped onion, salt, pepper, garlic powder, and the shredded cheddar cheese. Stir until thoroughly mixed.

Step 4

2. Assemble in the Foil Pan

Step 5

• Spread the potato mixture evenly into the greased foil pan.

Step 6

3. Make the Topping • In a small bowl or a zip-top bag, combine the crushed cornflakes (or crackers) with 1/4 cup of melted butter. Mix well so the crumbs are coated. • Note: You can add the topping right away, or wait to add it during the last 15 minutes of baking if you want an extra-crispy crunch.

Step 7

4. Bake • Cover the foil pan tightly with its matching foil lid or a sheet of aluminum foil. • Bake covered at 350°F for 50 minutes. • Remove the foil, sprinkle the buttery cornflake/cracker topping over the top (if you haven't already), and bake uncovered for another 10 to 15 minutes until the edges are bubbly and the top is golden brown. • Let rest for about 10 minutes before serving.