January 17, 2011

Funeral Potatoes

1 regular size bag shredded hash browns
3 Tbs butter, melted
1 can cream of chicken soup
1 cup sour cream
1 cup milk
3/4 cup cheddar cheese
3/4 cup cornflake crumbs
2 tbs butter

Put shredded potatoes on a 9x13 pan. Melt 3 tbs butter and pour over potatoes. Stir slightly and sprinkle with salt and pepper. Mix soup, sour cream, milk and cheese in a bowl. pour on top of potatoes. Do not stir. Mix corn flake crumbs and butter. Sprinle on top of soup mixture. Bake at 350 until bubble and hot. about 30-40 minutes.

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