Funeral Potatoes

By plilhig

Ingredients

• 6 tablespoons butter
• 3/4 cup onion, diced
• 2 cloves garlic, minced
• One 30 oz. bag of frozen shredded hash brown potatoes, thawed (or 12 small potatoes parboiled and shredded)
• One can (10.5-ounce) 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 black pepper
• 2 cups sharp cheddar cheese, shredded and firmly packed
• 1 1/2 cups crushed cornflake cereal or panko bread crumbs

Preparation

Step 1

Preheat oven to 350 degrees F.

In a medium skillet, saute onions in 2 tablespoons butter until onions are soft and translucent. Stir in the garlic and cook until fragrant. Remove from heat and set aside.

In a large bowl, mix together the cooked onions and garlic, hash browns, condensed soup, sour cream or Greek yogurt, Parmesan cheese, salt, pepper, and 1½ cups Cheddar cheese.

Spread the potato mixture into a 9 x 13-inch baking pan.

Top the casserole with the remaining ½ cup cheese.

Melt the remaining 4 tablespoons butter and toss with cornflakes. Sprinkle cornflakes mixture evenly over the top of the casserole.

Bake for 50-60 minutes or until heated through and bubbly.