We have been making this potato casserole in my family for as long as I can remember. This was our go to pot luck dish. Pot lucks, baby showers, and funerals. Always funerals. Hence the nickname Funeral Potatoes. Whatever you want to call them they are delish and a great side with any meal.
These potatoes customize well if you need a lower temp oven just bake them a bit longer. Need a higher temp cover them with foil. Don't like cream of chicken? Use cream of celery. Can't find homestyle hash browns? Use the shreds. Want more cheese? Go for it! Want to lighten it up? Cook the onions in olive oil and use low fat sour cream and cheese. You get the idea.
Like I said we have been making these forever in my family and I am sure you will too.
1 bag frozen home-style hash brown potatoes (those are the square cut ones)
1 large onion - chopped
8 Tbsp butter - divided in 4 Tbsp portions
1 can condensed cream of chicken soup
1 pint sour cream
2 cups shredded cheddar cheese
Salt and pepper
2-3 cups corn flakes
Pre-heat oven to 350 degrees.
Lightly spray a 12x8 baking dish with non-stick spray.
Melt 4 Tbsp of butter in a skillet over medium heat, add in onions and saute until translucent, about 5 minutes. Remove from heat.
In a large bowl (or right in the baking dish if you hate doing dishes) combine hash browns, sauteed onions, chicken soup, sour cream, cheddar cheese, salt and pepper. Stir to incorporate fully. Then spread evenly in baking dish.
Wipe out skillet and return to medium heat. Melt remaining 4 Tbsp butter and toss with corn flakes. Top potato mixture with corn flakes.
Bake uncovered for 1-1.5 hours until bubbly. If topping begins to brown to much cover with foil.