Funeral Potatoes (489)

Ingredients:

• 1 (32-ounce) package frozen diced hash browns, ((or shredded potatoes))
• 2 cups sour cream
• 1 (10.5-ounce) can cream of chicken soup
• ¾ cup unsalted butter, (melted, divided)
• 2 cups shredded cheddar cheese
• 1 teaspoon salt
• 1 teaspoon onion powder, (optional)
• 2-3 cups corn flakes, (crushed)

Instructions:

1. Preheat the oven to 350 degrees F. Lightly grease a 9-x-13-inch baking dish and set aside.
2. Place hash browns in a colander and let sit until fully thawed and drained.
3. Meanwhile, in a large bowl, combine sour cream, soup, and ½ cup melted butter and mix well.
4. Add cheese, 1 teaspoon salt, and onion powder and mix until well combined.
5. Add potatoes to cheese mixture and stir until combined. Place in the prepared dish.
6. Combine cornflakes and remaining ¼ cup melted butter in a large resealable plastic bag and shake until cereal is coated.
7. Sprinkle buttered cornflakes over potatoes.
8. Bake for 42–46 minutes. Serve warm.