Funeral Potatoes
Ingredients
- 6 cups diced potatoes (or 2 lbs frozen hash browns, thawed)
- 1 cup sour cream
- 10¾ oz condensed cream of celery soup (or cream of chicken or mushroom)
- 2 cups (more or less to taste) cheddar cheese, grated
- ¾ cup corn flakes (or stale crushed potato chips)
- salt & pepper for seasoning
Special Equipment
- cheese grater
- aluminum foil or nonstick cooking spray
- 2-3 quart casserole dish or 9" x 13" baking dish
How-to
- Preheat oven to 350º
- Toss potatoes with soup and sour cream in a large bowl. Season with salt & pepper
- Place mixture in a greased or foil-lined 2-3 quart casserole dish, or 9" x 13" baking dish
- Top evenly with cheese, then corn flakes (or stale, crushed potato chips). (For a crispier corn flake, toss with 3 tbsp of melted butter before topping)
- Bake, uncovered for 30-45 minutes, until bubbly and crispy