Friday, December 6, 2013

Funeral Potatoes

These are freezer-friendly and quite delicious! One of my favorites sides to any meal!

12 large potatoes or 1 (32-ounce) bag of frozen shredded hashbrowns
2 (10-3/4 ounce) cans cream of chicken soup
2 c. sour cream
1 c. grated cheddar cheese
1/2 c. butter, melted
1/3 c. chopped onion
2 c. crushed corn flakes
2 T. butter, melted

*Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 baking dish. (Or put hash browns into dish). Combine soup, sour cream, cheese, the 1/2 c. melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 T. melted butter. Sprinkle on top. Bake at 350 for 30 minutes.

***If you are freezing this, finish baking, then cool and put in the freezer. When ready to serve, thaw and reheat in the oven.