Many years ago, when my oldest son was probably not yet 12 years old, we were having these potatoes for Christmas Eve dinner at my mother’s house. David to one look at them and said, “who died?” It has been a family joke ever since, and I might say the potatoes are a family favorite as well.
There are probably a thousand and one recipes for “Cheesy Potatoes”, “Potatoes Casserole”, “Funeral Potatoes” and what ever else they are called. I have eaten many different recipes but this one is by far my favorite. They are definitely not low fat.
1/2 cup grated onion
1 pint sour cream
2 10 oz cans cream of chicken soup (we use the large can about 24 oz)
1/4 cup butter, melted
1 30 oz bag frozen hash brown potatoes, thawed
2 cups grated medium cheddar cheese
1 pint sour cream
2 10 oz cans cream of chicken soup (we use the large can about 24 oz)
1/4 cup butter, melted
1 30 oz bag frozen hash brown potatoes, thawed
2 cups grated medium cheddar cheese
Topping
3 cups corn flakes, crushed to make 1 cup
1/4 cup butter, melted
Stir together corn flake crumbs and melted butter until crumbs are well coated.
Mix all ingredients together in order and spoon into buttered 9″ X 13″ X 2″ baking dish. Sprinkle with corn flake mixture and bake at 350 degrees for 45 – 60 minutes or bubbles around the edges. You can make ahead and refrigerate until ready to cook. If refrigerated cook a few minutes longer (15-20 minutes).
These are great any time of year. Make some today.
Mary Ellen
If you are new to Spindles we would love for you to subscribe to our e-mail updates or follow us on Facebook, Pinterest, or Twitter.
You might also enjoy these ideas:
 |
| Grilled London Broil |
 |
| Mom’s Knot Rolls |
Leave a Reply