Thursday, August 5, 2010

Funeral Potatoes

I have had SO MANY variations of these, but this recipe is my fav! It makes a ton, so next time I'm going to cut the recipe in half for our family of four.
1 (2-lb.) bag of frozen cubed hashbrowns
2 c. sour cream
2-1/2 c. shredded cheddar cheese, divided
2 cans cream of chicken soup
1/4 c. green onions, sliced
2 c. cornflakes, lightly crushed
*Preheat oven to 350 degrees. Mix sour cream, 2 cups of cheese, cream of chicken soup and green onions in a large bowl. Add hashbrowns and mix well.
*Bake potatoes for 35-40 minutes or until soft. While baking, mix 1/2 cup cheese with cornflakes. After potatoes are done baking, top with cornflake mixture and bake an additional 15 minutes or until bubbly. Enjoy!!