Wednesday, January 6, 2010

funeral potatoes

6 medium potatoes cooked and peeled and grated- or frozen grated hashbrown
2 Tbsp butter
1 can cream of chicken soup
1 cup sour cream
1/2 cup green onions, chopped
1 1/2 cups grated cheddar cheese
Heat butter and soup. Blendin cheese and onions. Heat slowly until cheese is melted. Add sour cream. Mix carefully with potatoes and put into buttered casserole dish. Melt 2 Tbsp butter and mix with 1 cup crushed cornflakes. Sprinkle over top. Bake at 350 for 45 minutes.

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