Funeral Potatoes

Name: Funeral Potatoes
Ingredients: 6 tablespoons butter, divided; 3/4 cup onion, diced; 2 cloves garlic, minced; 12 small potatoes, parboiled and shredded, or one (30-ounce) bag of frozen, shredded hash brown potatoes, thawed; one 10.5-ounce can condensed cream of chicken soup; 1 cup sour cream, or plain Greek yogurt; 1/4 cup grated Parmesan cheese; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 cups firmly packed shredded sharp cheddar cheese, divided; 1 1/2 cups crushed cornflake cereal or panko bread crumbs

11 ingredients

5 steps

Ingredients

6 tablespoons butter, divided
3/4 cup onion, diced
2 cloves garlic, minced
12 small potatoes, parboiled and shredded, or one (30-ounce) bag of frozen, shredded hash brown potatoes, thawed
one 10.5-ounce can condensed cream of chicken soup
1 cup sour cream, or plain Greek yogurt
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon ground pepper
2 cups firmly packed shredded sharp cheddar cheese, divided
1 1/2 cups crushed cornflake cereal or panko bread crumbs

Directions

1

Preheat oven to 350° F. In a medium skillet, add 2 tablespoons butter and saute the onions until they're translucent. Add the garlic and cook until fragrant. Remove from heat and set aside.
2

In a large bowl, mix together the cooked onions, garlic, shredded potatoes, condensed soup, sour cream, Parmesan, salt, pepper, and 1 1/2 cups cheddar cheese.
3

Spread into a 9 x 13-inch baking pan. Top with remaining 1/2 cup cheddar cheese.
4

Melt the remaining 4 tablespoons of butter and mix with the crushed cornflake crumbs. Sprinkle evenly over the top of the casserole.
5

Bake for 50 to 60 minutes or until cooked throughout and bubbly.