KSL.COM - Adapted by Paula A. Tomey-Allen
2 lb package frozen shredded hash brown potatoes
1 can (10 ¾ oz.) condensed cream of chicken soup
1 soup can milk (prefer condensed, evaporated milk undiluted)
1 cup sour cream
1 cup sharp cheddar cheese, grated
1 can (10 ¾ oz.) condensed cream of chicken soup
1 soup can milk (prefer condensed, evaporated milk undiluted)
1 cup sour cream
1 cup sharp cheddar cheese, grated
1 T dry onion flakes
1 tsp parsley
1 tsp salt
1/4 tsp paprika
1/4 tsp pepper
3 tablespoons butter, melted
3/4 cup corn flake crumbs
Place potatoes in a 2-3 quart sprayed casserole dish or a 9x13 cake pan.
In a large bowl, combine soup, milk, sour cream, cheese, parsley, paprika, onion, salt and pepper. Mix well. Spread sauce over potatoes. Don't stir.
In medium bowl, melt butter and combine well with corn flake crumbs. Sprinkle crumbs over casserole. Bake, uncovered, at 350 F for 30-45 minutes or until hot and bubbly throughout.
Recipe serves approximately 8.
*Funeral potatoes name due to the fact they were served at many funerals.
1 tsp salt
1/4 tsp paprika
1/4 tsp pepper
3 tablespoons butter, melted
3/4 cup corn flake crumbs
Place potatoes in a 2-3 quart sprayed casserole dish or a 9x13 cake pan.
In a large bowl, combine soup, milk, sour cream, cheese, parsley, paprika, onion, salt and pepper. Mix well. Spread sauce over potatoes. Don't stir.
In medium bowl, melt butter and combine well with corn flake crumbs. Sprinkle crumbs over casserole. Bake, uncovered, at 350 F for 30-45 minutes or until hot and bubbly throughout.
Recipe serves approximately 8.
*Funeral potatoes name due to the fact they were served at many funerals.
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