Funeral Potato Casserole

This is a Midwest tradition. You can use 30 oz in frozen hash browns instead. Just make sure to thaw them first. I have decreased the sour cream from two cups because I thought it had too strong of a taste. If you love sour cream you'd might want to use two cups. You might could use cream cheese too. I also added extra corn flake mixture on top. Use a tin foil pan for easy clean up.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Drain water from canned diced potatoes or thaw frozen hash browns overnight.

Step 2

Preheat oven to 350 degrees

Step 3

Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.

Step 4

Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.

Step 5

Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.

Step 6

Add remaining 6 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.

Step 7

Bake uncovered at 350 F for 40-50 minutes.