Mini Funeral Potatoes

 

20 ounces shredded hash brown, defrosted if frozen

8 ounces cream of chicken soup

8 ounces sour cream

1 cup cheddar cheese, grated

¼ cup butter, divided

¼ cup green onions, chopped

1 cup cornflakes, crushed

2 tablespoon chives, chopped



Melt the butter in the microwave, reserving 2 tablespoons for later.


In a saucepan on medium high heat, add cream of chicken soup, sour cream, grated cheese, butter and green onions. Cook until the cheese has melted and the sauce is well combined.


In a small bowl, add crushed cornflakes and reserved melted butter.  Mix to coat with butter.


Take a muffin tin and generously spray with cooking spray.  Take 2 tablespoons of the shredded potatoes and place on the bottom of each muffin cup, slightly pressing them down.  Spoon 2 tablespoons of the sauce over the potatoes in each cup.  Cover each cup with some of the butter coated cornflakes.


Bake for 25-30 minutes.  Let stand for 15 minutes to cool and set up before taking the potatoes out of the muffin tin. Garnish with chopped chives.  Serve.



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