Swap up your sides this Thanksgiving with these cheesy Funeral Potatoes.
So, I admit that this isn’t your typical Thanksgiving recipe. It is a side dish you could enjoy all year long but this year it is making an appearance on our holiday table. Along with being a super simple recipe it’s also my six year old’s most requested dish. I’m sure it has something to do with the mountains of cheese and hash brown potatoes. It’s two of his favorite things combined into one. We frequently make this for pot lucks or large gatherings and end up coming home with an empty container. Be prepared to have everyone ask for the recipes!
This also makes for a great freezer meal. We are always whipping up a full batch and dividing it between two (or sometimes three) containers. One heads straight for the oven the other for the freezer. When you are in a dinner rut you can pull one out and stick it straight into the oven. I do suggest holding off on the cereal topping until you are ready to bake. It tends to get a little soggy when you freeze.
- 1 12-16 oz bag frozen shredded hash browns
- 1 can cream of chicken soup
- 1/4 cup butter melted
- 1 cup sour cream
- 2 cups shredded cheese we use sharp cheddar
- 1/2 cup green onion chopped
- 1 cup corn flakes
Preheat your oven to 375 degrees. Lightly mist a 9x13 pan with cooking spray.
In a large bowl combine all of the ingredients except the corn flakes. Stir until fully combined and spread into your prepared pan. Sprinkle the top with your cereal.
Bake for 45 minutes or until cheese is bubbly.