Tuttle Family Recipes

Ingredients:

1 bag hash browns (2 lb. southern style cubes)

2 cans cream of chicken soup

8-16 ounces sharp cheddar cheese, grated (don’t use pre shredded)

1 cup sour cream

small onion, finely chopped and browned in butter (sometimes I leave this out if I’m in a time crunch but it really adds flavor and depth)

1/2 tsp salt

Instructions:

Mix in a large bowl the cream of chicken soup, cheese, sour cream, onion and salt. Add in the frozen hash browns and mix to combine thoroughly. Top with 3 cups of cornflakes, smashed up and browned in butter.

Cover with tinfoil. Bake at 350 degrees for 1 hour. Check after 30 minutes. Funeral potatoes are done when the sides are bubbling and the middle is hot.

You can prep these the day before and keep covered in the fridge. Take out of fridge an hour before baking to come more to room temperature.