Cheesy Funeral Potato Casserole

 


20 oz. frozen hash browns, slightly defrosted

2 cups of Monterey Jack or Mozzarella cheese

1 1/2 cups sour cream

1 10.5 oz. can of cream of chicken soup

8 tbsp of melted butter

2 cups of corn flakes

1 cup of fried onions

1/2 tbsp salt

1 tsp pepper


Preheat oven to 350 degrees

Butter an 11x7 baking dish.

In a large bowl combine hash browns, sour cream, cream of chicken soup, dried onions, 6 tablespoons of melted butter, salt, pepper and cheese. Mix well.

Place mixture into the buttered baking dish.

Gently crush corn flakes.  Add 2 tablespoons of melted butter to the corn flakes and mix to combine.  Sprinkle the buttered corn flakes on top of the casserole.

Bake for 45-50 minutes until bubbly and browned.

Wait 10 minutes before serving.



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