Funeral Potatoes

(Natalie Jones)

12 potatoes, boiled and peeled, or 2 lb package of frozen shredded hash browns
2 Tbs melted butter
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can evaporated milk
1 (16 oz.) container sour cream
2 cups shredded cheese
1/4 tsp. garlic and onioin salt
dried chives or green onions
1/4 tsp. dried parsley
1/2 tsp. salt & 1/4 tsp pepper
Topping:
2 cups Corn Flakes
2 Tbs melted butter
2 Tbs. Shredded Cheese

Layer pan with frozen hash browns or boiled potatoes shredded or cubed (food processor is the ultimate shredder).
Pour melted butter over potatoes.
In bowl, mix cream soup, milk, sour cream, cheese, onions/chives, and seasonings.
Pour mixture over potatoes in pan and gently stir together with fork.
Bake at 375 for 20 min or until mixture bubbles.
In new bowl combine topping ingredients.
Sprinkle over top of potatoes and bake another 20 min or until bubbly and toasted on top.

I love to make mom's baked chicken with this!

Posted by Natalie