You may know these potatoes by funeral potatoes, or au gratin potatoes (what we call them at my house), whatever you call them, I call them delicious! No Easter in my family is complete without a helping of these potatoes! My mom makes these with baked and cubed russet potatoes, but I love the simplicity of using hashbrowns. You can whip this up in no time flat! A real crowd pleaser for sure. We eat this as a main dish all the time.
1 package (28 oz) frozen shredded hash browns
1 pint sour cream (about 2 cups)
2 cups medium or sharp cheddar
1 can cream of chicken soup
1/2-1 onion diced (just depends on how much you like, green onions would be yummy too)
2 T butter
Salt and pepper to taste
1-2 cups crushed cornflake crumbs
Melt butter in a skillet and cook onions until translucent. Set aside. Combine cream of chicken soup and sour cream in large bowl. Mix well. Add onions and cheese until combined. Add defrosted hashbrowns and stir until combined. Salt and pepper to taste. Pour into greased 9x13 casserole dish. Sprinkle cornflake crumbs on top! Bake at 350 for 45 minutes or until bubbly!
1 comments:
I've made several variations of this sort of recipe, but never one with cornflakes on top. I think that would add a nice crunch with the creamy potatoes.
I'm a new follower, I love your recipes. Have a great week!
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