Mom's Funeral Potatoes

Name: Mom's Funeral Potatoes
Total time: 70
Yield: 12
Ingredients: 3 tablespoons butter; ½ cup finely chopped onion; 1 teaspoon chicken bouillon granules; ¼ teaspoon ground black pepper, or to taste; 1 (20 ounce) package frozen hash brown potatoes, thawed; 1 (10.5 ounce) can condensed cream of chicken soup; 1 (8 ounce) container sour cream; 2 cups shredded Cheddar-Monterey Jack cheese blend; 1 cup shredded sharp Cheddar cheese; 1 ½ cups crushed cornflakes cereal; ¼ cup butter, melted

Recipe by BRENZ64 from allrecipes.com

Dinner,Side Dish 1 Hr. 10 Mins.

Ingredients

12 servings

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3 tablespoons butter
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½ cup finely chopped onion
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1 teaspoon chicken bouillon granules
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¼ teaspoon ground black pepper, or to taste
•

1 (20 ounce) package frozen hash brown potatoes, thawed
•

1 (10.5 ounce) can condensed cream of chicken soup

•

1 (8 ounce) container sour cream
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2 cups shredded Cheddar-Monterey Jack cheese blend
•

1 cup shredded sharp Cheddar cheese
•

1 ½ cups crushed cornflakes cereal
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¼ cup butter, melted

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Melt butter in a skillet over medium heat; stir in onion. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat and add bouillon granules and pepper; stir until dissolved.
Transfer to a large bowl and add potatoes, condensed soup, sour cream, and both cheeses. Stir until well combined and spread into the prepared pan.
Combine cornflakes and melted butter for topping in a bowl. Stir until butter is well distributed. Sprinkle on top of potato mixture.
Bake in the preheated oven until bubble, about 45 minutes.