Funeral Potatoes

• 30 ounces frozen hash browns, thawed
• 2 cups sour cream
• 10.5 ounce can cream of chicken soup
• 10 tablespoons butter, divided, melted
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried minced onion
• 2 cups shredded cheddar cheese
• 2 cups corn flakes cereal

Instructions

1. 1

   Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.

2. 2

   Preheat oven to 350 degrees F.

3. 3

   Combine sour cream, cream of chicken soup, 6 tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.

4. 4

   Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.

5. 5

   Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.

6. 6

   Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.

7. 7

   Bake uncovered at 350 F for 40-50 minutes.