Directions
- 1Add a can of cream of chicken soup to a mixing bowl.
- 2Add two cups of sour cream to the mixing bowl.
- 3Add six tablespoons of melted butter to the mixing bowl.
- 4Add a teaspoon of salt to the mixing bowl.
- 5Add a quarter teaspoon of black pepper to the mixing bowl.
- 6Add a teaspoon of dried minced onions to the mixing bowl.
- 7Whisk all ingredients in the bowl until beautifully combined.
- 8Add 30 ounces of thawed, cubed hash brown potatoes to the mixture.
- 9Add two cups of freshly shredded sharp cheddar cheese to the mixture.
- 10Mix all ingredients until combined.
- 11Transfer the potato mixture into a 9x13 baking dish or a foil tray.
- 12Pour two cups of cornflakes into a ziplock bag.
- 13Fold the bag and gently crush the cornflakes on a flat surface using your hands.
- 14Use a rolling pin to further crush the cornflakes.
- 15Put the crushed cornflakes back into the measuring cup.
- 16Add four tablespoons of melted butter to the crushed cornflakes.
- 17Mix the cornflakes and melted butter well.
- 18Top the potato mixture with the cornflake and butter topping.
- 19Bake in the oven at 350°F for about 40 minutes until crispy and golden brown.
- 20Serve a portion of the funeral potatoes on a plate.
- 21Take a bite and enjoy.
Ingredients
- 1 can cream of chicken soup
- 2 cups sour cream
- 6 tablespoons melted butter
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon dried minced onions
- 30 ounces cubed hash brown potatoes
- 2 cups shredded sharp cheddar cheese
- 2 cups cornflakes
- 4 tablespoons melted butter
Equipment
mixing bowlwhisk9x13 baking dishziplock bagrolling pinspatula
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