Margene’s Funeral Potatoes
1 32-oz. pkg. shredded froz. potatoes, thawed (hash browns)
½ c. melted butter
1 can cream of chicken soup, undiluted
12 oz. grated cheddar cheese (I use less, maybe 8-10 oz.)
1 sm. onion, chopped
1 8-oz. sour cream
2 c. crushed corn flakes
Place potatoes in 9x13 baking dish.
Saute onion in butter until translucent.
Then stir in can of soup, cheese and sour cream. Mix well.
Pour over potatoes.
Top with crushed corn flakes.
Bake at 350 degrees for 45 minutes.
(You could divide this between 2-3 baking dishes & freeze some for another time. I would suggest lining your dish with foil and then preparing the recipe. Leave the corn flakes off to add before you bake at a later date. After it is frozen, you can take it out of your dish, wrap it tightly in foil. Then slip it in a freezer bag. Then remove the foil before you let it thaw. Slip it back into the baking dish & let it thaw, add the crushed corn flakes, then bake.)