Hash brown casserole — sometimes called funeral potatoes in Mormon communities and potluck potato bake everywhere else — is one of the great comfort foods of the American Midwest. Terri Board's version layers frozen hash browns with cream of chicken soup, sour cream, and cheese for a rich, golden casserole that works equally well as a breakfast side or a potluck contribution.
Ingredients
1 bag (32 oz.) frozen hash browns, thawed
1 can cream of chicken soup
1 c sour cream
½ c melted butter
1 small onion, chopped
2 c shredded cheddar cheese
Salt and pepper to taste
Topping: 2 c crushed cornflakes mixed with ¼ c melted butter
Instructions
Preheat oven to 350°.
Mix hash browns, soup, sour cream, butter, onion, and cheese together. Season with salt and pepper.