Funeral Potatoes

1

In a large bowl, combine sour cream, cream of chicken soup, 1/3 cup melted butter, salt, garlic powder, onion powder, and pepper. Stir in the thawed hash browns and shredded cheddar cheese until well mixed.

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2

Transfer the potato mixture to a greased 9×13-inch baking dish.

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3

In a small bowl, mix the crushed cornflakes with 1/4 cup melted butter. Sprinkle evenly over the potato mixture.

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4

Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the topping is golden brown. Sprinkle on fresh parsley for garnish.

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Full recipe & nutritional info on bakedbree.com