Funeral Potatoes

Funeral Potatoes aren’t just for funerals, they are perfect for Easter Dinner. My husband

doesn’t like the “topping”, so I leave a corner with no topping just for him.

FUNERAL POTATOES

20-ounce package of shredded hash browns

1 Can (10.75 ounce) Condensed Cream of Chicken Soup OR Cream of Mushroom Soup

1/2 Cup of Milk

1 Cup Dairy Sour Cream

2 teaspoons of Garlic Powder

1 Tablespoon Salt

½ teaspoon Pepper

2 Cups grated Sharp Cheese

1/3 Cup minced fresh onion or 2 Tablespoons dried Minced Onion

TOPPING

2 Cups corn flakes (plain not “frosted”), measure then crumble.

2 Tablespoon butter or margarine, melted.

In a large bowl, combine all soup, milk, sour cream, and spices. Stir to combine and stir until smooth.

Add the cheese and onion, stir to combine. Gently stir in the potatoes. Spray a 9 X 9 pan with cooking spray.

Place the potato mixture into the pan. Spread out the potatoes and level them in the pan.

To make the topping: In a zip lock bag place in the corn flakes and crush with a rolling pin. In the same bag, pour in the melted butter. Seal the bag and shake to coat all cornflakes. Top potato mixture with corn flake mixture.

Bake uncovered at 350 degrees for 45 minutes.

Can also be made in a #12 Outdoor Dutch oven, just put 16 coals on top and 8 on the bottom. Do not stir, but rotate the pan occasionally, will take about an hour in a Dutch oven.

Put the corn flake topping on in the last 20 minutes.

**To make Gluten Free use Gluten Free Soup and use Gluten Free Corn Flakes or Corn Chex.

Regular Corn Flakes contain malt barley syrup which is NOT Gluten Free.