RECIPE: Funeral Potatoes
1 can cream of celery soup
4 1/2 c. frozen hashbrowns (cooked, shredded potatoes)
1/4 c. butter
1/4 c. chopped green onions
2 c. sour cream
1/2 c. shredded cheddar cheese
2-3 c. crushed corn flakes
2 Tbsp. melted butter
Melt 1/4 c. butter. Add soup, green onions, sour cream and cheese. Stir until blended well. Put potatoes in casserole dish and layer with sauce.
Mix corn flakes and 2 Tbsp. butter. Spread on top of potatoes.
Bake until heated through, 30 min at 350F.
Note: This is best if made the night before or earlier in the day and then heated.