Keri Venuti's Funeral Potatoes
Serves 6-8
- 1 (30 oz) package frozen shredded hash-brown potatoes
- 9 Tbs butter
- 1/2 onion, diced
- 3 cups cornflakes, lightly crushed
- 2 cups sour cream
- 2 (10 oz) cans cream of chicken soup
- 1 tsp salt
- 2 cups grated cheddar cheese
- Preheat oven to 350°F.
- Set out hash browns until thawed slightly.
- In a small skillet over medium heat, melt 1 tablespoon butter.
- Add onion and cook, stirring frequently, until translucent, about 5 minutes.
- Remove from heat and set aside.
- In a small saucepan over medium heat, melt 4 tablespoons butter. (Alternatively, melt butter in a heatproof bowl in the microwave.)
- In a medium bowl, combine melted butter with cornflakes.
- In a large bowl, combine sour cream, remaining butter and cream of chicken soup.
- Add salt, onions, grated cheese and hash browns, and stir to combine.
- Transfer mixture to a 9-by-13-inch baking dish.
- Top casserole with corn flake mixture.
- Bake until crisp on top, 45-55 minutes.
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