My kids love what we call funeral potatoes, those yummy cheesy sour cream hash brown potatoes that are baked until bubbly and golden, and that go so well with baked ham at Easter. Legend has it that the name 'funeral potatoes' was attached to this side dish casserole because it is so easy to bake and bring to an after funeral luncheon.
There are several versions of this recipe around, but this is how I make it:
1 bag Ore-Ida shredded hash brown potatoes
1 can Campbell's cream of chicken soup
1/2 soup can of milk
1 cup Breakstone's or Knudsen's sour cream
1 cup grated sharp cheddar cheese
1 bunch green onions, finely chopped (include tops)
salt and pepper to taste
1/2 stick butter
1 c. crushed corn flakes
Thaw potatoes on counter for a few minutes before starting. Combine condensed chicken soup, milk, sour cream, cheddar cheese, onions, salt and pepper in large bowl. Add potatoes and stir until combined.
Butter a 13x9 casserole pan; spoon potato mixture into it and spread out evenly.
Melt 1/2 stick butter in microwave; mix in small bowl with corn flakes. Sprinkle evenly over the potatoes. (My kids like it if I double the topping).
Bake uncovered at 350 degrees, for 30-45 min, or until the potatoes and sauce are bubbling and hot.