Funeral Potatoes

Funeral Potatoes - Margie Harder (my mother-in-law)

2 lb Frozen Hashbrown Potatoes
1/2 cup melted butter
1 tsp salt (freshly ground if possible)
1/4 tsp black pepper (freshly ground if possible
1/2 cup chopped onions
1 can of cream of chicken soup
1 pint of sour cream
2 cup sharp cheddar cheese (shredded)

Topping

1/4 cup butter
2 cups Corn Flakes

Mix all non-Topping ingredients in a large mixing bowl.  Thawing the hash browns just a bit will make mixing much easier.  Make sure to mix thoroughly.  Place mixture in a 13x9 inch glass dish.

Make the topping by melting the butter over low heat and crushing the corn flakes in a plastic bag as much as you can with your hands.  Add the corn flakes to the butter and mix.  Place the corn flake mixture evenly over the top of the potato mixture.

Optional:  We have found that letting the mixture sit in the refrigerator allows the hash browns to thaw and the other ingredients soak into the hash browns.

Bake at 350 for 45 minutes.

These are an excellent side dish for any entree.