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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (432g) Recipe makes 6 servings |
||
| Calories 1088 | ||
| Calories from Fat 724 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 80.5g | 123% | |
| Saturated Fat 38.9g | 194% | |
| Monounsaturated Fat 23.4g | ||
| Polyunsaturated Fat 8.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 154mg | 51% | |
| Sodium 1920mg | 80% | |
| Potassium 1119mg | 31% | |
| Total Carbohydrate 72.6g | 24% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 4.8g | ||
| Protein 21.3g | 42% | |
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Ingredients
- 2 lbs hash browns
- 1/2 cup butter
- 2 (10 3/4 ounce) cans condensed cream of chicken soup
- 1 pint sour cream
- 1/2 teaspoon salt
- 3/4 cup onion, chopped
- 1 tablespoon butter
- 2 cups longhorn cheese, grated, firmly packed
- 1 1/2 cups corn flakes, crushed
- 4 tablespoons butter, melted
Directions
1
Saute onion in 1 tablespoon butter until translucent.2
Mix all ingredients, except cornflakes and 4 tablespoons butter, together.3
Put potato mixture into a 9x13 inch baking pan.4
Combine cornflakes and butter, and sprinkle evenly over top of casserole.5
Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 60 mins
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- Occasion > Holiday/Event
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: Shepardess
On Apr 11, 2009
Like the lady said: It's called 'funeral potatoes because its served at funerals. In my church when we have a funeral, we have ham, funeral potatoes, a jello something [because I live in Utah], rolls, come from the bag lettuce salad and then a few homemade cakes [usually from a box - or not]. The recipe is pretty basic so that there is consistency with the menu, but some like to spice theirs up, if you know what I mean. I'm making these [again] for Easter - to go with the ham. My family loves them! No need to wait for a funeral....
From: Macmommy
On Jul 23, 2006
We found these to be quite tasty. I did, however, add ½ teaspoon garlic powder to the mixture.
From: Chef #352132
On Jan 20, 2008
I've made these twice and they always get eaten up with no leftovers! I have changed the recipe to reduce the calories slightly and make them a little less greasy. I only use 1/4 c. melted butter and 1 can cream of chicken soup. I made them in the crockpot on high for 4 hours and they were perfect! I also left off the cornflakes and butter and no one noticed any difference.
From: SaraBellaBean
On Jan 16, 2007
Yum! I made these tonight as a side dish. They were FABU. My husband, kids and I loved them. They turned out perfect. The onion gave it a nice rounded out flavor. I used Medium Cheddar and only 1 can of Cream of Chicken Soup.
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