This potatoe dish has a lot of names: Cheesy potoatoes, festive potatoes are among them. Here in Utah, they are called Funeral Potatoes because they are served at luncheons after a funeral because the recipe feeds quit a few people. So, lets get started.
* 32 oz bag of frozen shredded hash browns
* 2 (10 3/4 oz) cans Cream of Chicken Soup
* salt and pepper to taste (don't leave these out!)
* 1 cup Sour Cream
* 1 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)
* 1/2 cube melted butter or margarine
* 1/4 c. chopped green onion ( I didn't have green onions, a big onion works just fine, and we learned how to chop it last time)
* 2 cups finely crushed Corn Flakes (Optional)
* 2 Tbs butter or margarine melted (Optional)
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1. Grease 9x13 baking dish and preheat oven to 350 degrees
2. In large bowl combine soups, sour cream, cheese, onions, and the melted butter.
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3. Gently fold hash browns into mixture.
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5. Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture. (step 5 is optional)
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6. Bake for 30 minutes or until the mixture is bubbly and hot.
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