I’ve always known this meal as “Funeral Potatoes” although I am sure it has a much nicer name. I just don’t know what it is. My mother in law gave me her version before Kevin and I got married and I’ve tweaked the recipe over the years to accommodate both of our tastes. This is a family favorite of ours. Enjoy!
1 (2lb) Package of Shredded Hash browns (Thaw)
1/2 Cup Melted Butter (1 Stick)
1 Can Cream of Chicken Soup
1 Cup Sour Cream
2 Cups Shredded Cheddar Cheese
1 tsp Salt
1/4 tsp Pepper
Onion Salt- Several Shakes (1/4-1/2 tsp)
More Shredded Cheese for the top (about 1 Cup)
In a Large bowl, Melt the butter in the microwave. Add in the Hash browns, Cream of Chicken Soup, Sour Cream, 2 Cups shredded Cheddar Cheese, salt, and pepper. Shake in the onion salt. Stir well and add into a 9×13 pan. Top with the remaining 1 Cup of Cheese. I don’t measure this, just sprinkle on top till it is nicely covered.
*I usually put my hash browns in the fridge to thaw the day before or several days before I plan on making this meal. If your Hash Browns are not thaw, put them in the microwave alone before you add the other ingredients to the bowl. Defrost them as much as you can without drying them out.
2 Cups Crushed Corn Flakes
3 1/2 Tbsp Butter
Lawry’s Garlic Salt (Course Ground with Parsley)- Several Shakes
In a medium pan, melt the butter and saute the corn flakes over medium heat. Sprinkle in the garlic salt (about 5 or so shakes). Cook them until combined and crispy. Stir frequently to prevent burning. Remove from heat and sprinkle on top (by using a spoon to prevent burning).
Cover and Bake at 350 for 50 minutes.
(Longer if your Hash Browns were not thaw)