Funeral Potato with Real Potatoes

Funeral Potato with Real Potatoes

from thedashleyskitchen.com

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

  • ¼ cup melted butter
  • 2 cups crushed cornflakes
  • 6-7 medium potatoes (30-35 ounces)
  • ¼ cup butter
  • 1 can cream of chicken soup
  • 2 cups sour cream (1 pint)
  • ½ cup chopped green onions
  • 1 teaspoon salt
  • 1½ cups shredded cheddar cheese

Directions

  1. 1

    Preheat oven to 400° F.

  2. 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. 3

    In microwave melt your butter. Once melted stir in can of cream of chicken soup.

  4. 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. 5

    Fold in potatoes to the sauce mixture. Do not over stir, just long enough to coat all potatoes.

  6. 6

    Spoon mixture into a greased 9x13 baking dish.

  7. 7

    To prepare the topping melt butter and mix with crushed Kellogg's Corn Flakes.

  8. 8

    Spread cereal topping over the mixture in the pan.

  9. 9

    Bake in oven at 400° F for approximately 35 to 45 minutes or until bubbly and corn flakes appear golden and crispy.