Funeral Potatoes

Ingredients:

• 30 oz frozen hash browns, thawed (diced or shredded)
• 2 cups sour cream
• 10.5 oz can cream of chicken soup
• 10 tbsp butter, divided, melted
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried minced onion
• 2 cups shredded cheddar cheese
• 2 cups corn flakes cereal

Instructions:

1. Thaw the hash browns overnight or warm them in the oven at 200°F (93°C) for about 20 minutes.
2. Preheat oven to 350°F (175°C).
3. In a bowl, mix sour cream, cream of chicken soup, 6 tbsp melted butter, salt, pepper, and dried onion.
4. Add the potatoes and cheddar cheese; combine well. Spread into a 9×13″ baking dish.
5. Crush the cornflakes in a zip-top bag, then mix with the remaining 4 tbsp melted butter.
6. Sprinkle the cornflake mixture evenly over the potatoes.
7. Bake uncovered for 40–50 minutes until hot and bubbly.