Thursday, September 16, 2010

Funeral Potatoes

7-8 cooked, peeled, and grated potatoes OR 32 oz. bag of frozen hash browns
2 cans cream of chicken soup
1 pint sour cream
1/2 cup butter
1/2 cup chopped green onions
1-2 cups grated cheddar cheese

In 9x13 pan layer potatoes, sauce,potatoes, sauce

Crush cornflakes (about 2 cups crushed) and stir in about 1-2 tbsp. Of butter. Top the potatoes with corn flakes and bake at 350 for 45 minutes

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