Funeral Potatoes

12 standard portions

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Ingredients

• 1 10.5-ounce can cream of chicken soup
• 2 cups sour cream
• 1/2 stick (4 tablespoons) unsalted butter (melted)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 30-ounce package frozen cubed hashbrowns (thawed and drained from any excess liquid)
• 2 cups shredded cheddar cheese
• 1 cups cornflakes (crushed)
• ½ stick (4 tablespoons) unsalted butter (melted)

Method

1. Preheat the oven to 350°F/180°C.
2. In a medium sized mixing bowl, combine the cream of chicken soup, sour cream, melted butter, onion powder, garlic powder, salt and pepper.
3. Add the thawed hash browns to the mixture and give everything a good mix.
4. Transfer to a 9x13 casserole dish, and smooth the top to an even layer.
5. To make the topping, in a medium bowl combine the cheddar cheese with cornflakes, add the butter and give everything a quick toss.
6. Top the potato mixture with the cornflake topping, and bake uncovered for 45-50 minutes. The top should be lightly browned and bubbly.