Funeral Potatoes (157 of 150)

Photo from Small Town Woman

These are probably my favorite potato casserole thing. The name, I only assume, is because this gets
taken to pot lucks at church when there's a funeral. 

I made something similar to this last Christmas dinner. Those were called something different, but same idea. 

These feed a crowd. And a crowd I was having tonight for Sunday dinner. I'm sure I'll have leftovers too. 

I have two GF peeps who come to these dinners so I did not use the cream of chicken soup. I used another 8 oz of sour cream. 

Funeral Potatoes

Recipe from Small town woman.com

Serve2 10

• 1 tablespoon butter
• 1/2 medium onion finely chopped
• 32 ounces frozen hash brown potatoes (thawed for 30–40 minutes)
• 1/2 cup butter melted
• 16 ounces sour cream
• 1 can (10.5 ounce) cream of chicken soup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/4 cups shredded sharp cheddar cheese
• 1 1/4 cups shredded Monterey Jack cheese
• 1/4 cup butter melted
• 2 cup crushed corn flakes

Preheat oven to 350 degrees. Grease a 9 x 13-inch casserole dish.

Melt 1 tablespoon of butter in a skillet over medium heat. Add onions and cook until tender, approximately 5 minutes

In a large bowl, stir together hash brown potatoes, onion, 1/2 cup melted butter, sour cream, cream of chicken soup, garlic powder, salt, pepper, cheddar, and Monterey jack. Spoon into prepared dish.

Stir together 1/4 cup melted butter and crushed cornflakes. Sprinkle over the potatoes. Bake for 40-45 minutes or until golden brown and bubbly.