Escalloped Potatoes/Funeral Potatoes

Some people substitute peeled and diced potatoes for the frozen hash browns, but I'm too lazy for that...

1 (32 oz.) package frozen hash brown potatoes (I usually take mine out of the freezer a bit)
1/2 c. melted butter
1/2 tsp. pepper
1 tsp. salt
1 can cream of chicken soup
8 oz. sour cream
1/2 c. chopped onions
8 oz. shredded cheddar cheese
1/2 c. corn flakes, crushed
3 Tbl. melted butter

Mix first 8 ingredients together and spread in a 9x13 pan. Sprinkle corn flakes over the top, and then drizzle with butter.  Bake at 350 for 1 hour.

1 comment:

  1. I have substituted lemon pepper for the regular pepper before and it adds a little brightness to the flavor. I have also used green onions instead of regular onions when I made this in the spring. I've added a tiny pinch of cayenne in the past too for just a little bite.