Cheesy Potatoes

Some may know these as funeral potatoes. Whatever the name, they are AMAZING. They are the definition of comfort food. When these bad boys come out of the oven, the whole family is fighting over the first plate. I hope this dish bring as much joy to your family as it does mine!

Ingredients:

  • 32oz diced potatoes. (Our local Walmart has them labeled as Southern hashbrown. Just make sure it is only potatoes and doesn’t have peppers in them.)

  • 2 1/2c sour cream

  • 1 10.5oz can of cream of chicken

  • 1/4c dried minced onion(if you have littles or anyone who doesn’t like onion you can lessen the amount. Be sure to add at least 1 tbsp to keep the flavor.

  • 10 Tbsp of melted butter ( 6 tbsp added into mixture and 4 to mix with crushed corn flakes)

  • 1 tsp black pepper

  • 2c shredded colby jack cheese

  • 2c crushed corn flakes

    I personally leave out salt in this because i think it gets enough from the cheese, potatoes and the soup but if you think it needs more you can add 1 tsp of salt. I like pink Himalayan salt.

Directions

  1. Preheat oven to 350° f

  2. Combined sour cream, cream of chicken, 6 tbsp of melted butter, pepper and minced onion into a bowl and mix well.

  3. Add in potatoes and colby cheese. Maker sure to mix thoroughly.

  4. Add mixture to a 9”x13” pan. Be sure to pack mixture into the pan.

  5. In a clean bowl mix together last 4 tbsp of butter and crushed corn flakes. Then add on top of potatoes mixture.

  6. Bake for 40-50 minutes. No need to cover this dish. You know it is done when the outside is all bubbly and the corn flakes have turned a nice golden brown color.