Funeral Potato with Real Potatoes
Filled with freshly diced potatoes, cheesy goodness and topped with crispy Kellogg's corn flakes this casserole is easy to pull together and oh so delicious!
Ingredients
- 6 mediumpotatoes (30-35 ounces)
- ¼ cupbutter
- 1 cancream of chicken soup
- 2 cupssour cream (1 pint)
- ½ cupchopped green onions
- 1 teaspoonsalt
- 1 ½ cupsshredded cheddar cheese
- ¼ cupmelted butter
- 2 cupscrushed cornflakes
Directions
- 1
Preheat oven to 400° F.
- 2
Cube and boil potatoes until just soft enough to eat, but still firm when bitten into. (al dente) Drain off the water and set aside to cool.
- 3
In microwave melt your butter. Once melted stir in can of cream of chicken soup.
- 4
In separate bowl mix sour cream, chopped green onions, salt, and shredded cheddar cheese. Add the butter and soup mixture. Mix well and set aside.
- 5
Fold in potatoes to the sauce mixture. Do not over stir, just long enough to coat all potatoes.
- 6
Spoon mixture into a greased 9x13 baking dish.
- 7
To prepare the topping melt butter and mix with crushed Kellogg's Corn Flakes.
- 8
Spread cereal topping over the mixture in the pan.
- 9
Bake in oven at 400° F for approximately 35 to 45 minutes or until bubbly and corn flakes appear golden and crispy.