FUNERAL POTATOES
Embracing the rich and comforting aroma of Funeral Potatoes brings warmth to any gathering. This beloved dish, with its creamy texture and crispy topping, is a crowd-pleaser that transcends generations. In this article, we’ll delve into the heart of the recipe, exploring each ingredient and step to ensure you create a masterpiece in your kitchen.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Butter | 1 tablespoon |
| Onion, finely chopped | 1/2 medium |
| Frozen hash brown potatoes (thawed for 30–40 minutes) | 32 ounces |
| Butter, melted | 1/2 cup |
| Sour cream | 16 ounces |
| Cream of chicken soup | 1 can (10.5 ounces) |
| Garlic powder | 1/2 teaspoon |
| Sea salt | 1/2 teaspoon |
| Fresh ground black pepper | 1/2 teaspoon |
| Shredded sharp cheddar cheese | 1 1/4 cups |
| Shredded Monterey Jack cheese | 1 1/4 cups |
| Butter, melted | 1/4 cup |
| Crushed corn flakes | 2 cups |
Instructions:
- Preheat Oven: Preheat your oven to 350 degrees. Grease a 9 x 13-inch casserole dish.
- Sauté Onions: In a skillet over medium heat, melt 1 tablespoon of butter. Add finely chopped onions and cook until tender, approximately 5 minutes.
- Mix Ingredients: In a large bowl, combine thawed hash brown potatoes, melted butter, sour cream, cream of chicken soup, garlic powder, sea salt, black pepper, shredded cheddar cheese, and shredded Monterey Jack cheese. Spoon the mixture into the prepared casserole dish.
- Prepare Topping: In a separate bowl, mix 1/4 cup melted butter with crushed cornflakes. Sprinkle this mixture evenly over the potatoes.
- Bake: Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the dish is bubbly.
- Serve: Once baked to perfection, take the casserole out of the oven. Allow it to cool for a few minutes before serving.
