Wednesday, October 1, 2008

Potato Casserole aka Funeral Potatoes

1 can Cream of Chicken Soup
1 (16 oz) Sour Cream
2 c. Cheddar Cheese, Grated
1/2 c. Chopped Onion
1 tsp. Salt
1/4 tsp. Pepper
2 lb. Thawed Frozen Hash Brown Potatoes
1/2 c. butter
2 c. crushed corn flakes

Mix soup, sour cream, cheese, onion, salt, and pepper. Add hash browns and pour into 9x13 pan. Melt margarine and mix with corn flakes. Pour over top of casserole. Bake for 45 to 60 minutes at 350. Serves 8 to 12 people. 

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