Saturday, June 23, 2012

April 20: Funeral Potatoes


I need this recipe in my file for the several times a year I make it.




1 32 oz pkg frozen shredded potatoes
1 c sour
2 1/2 c Cheddar cheese
4 TB melted butter, divided
2 10 oz cans cream of chicken soup
salt and pepper
1 1/2 c corn flakes


Pour bag of potatoes into a large mixing bowl. Thaw in microwave if not already thawed. To the potatoes, add sour cream, cheese, 2 TB melted butter, soup and salt and pepper. Stir with wooden spoon. Pour corn flakes in a food processor and crush into crumbs. Add the other 2 TB melted butter to the corn flakes crumbs and mix. Spray a 9x13 pan with cooking spray and spread the potato mixture into it. Cover it with the corn flake crumbs, cover the pan with tin foil and bake at 350 for 45 minutes. 

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