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    Funeral Potatoes

    Source of Recipe


    List of Ingredients

    1 (32 oz) bag frozen hash browns
    2 (10 3/4 oz) cans condensed cream of chicken soup
    2 cups sour cream
    1 cup grated cheddar cheese
    1/2 cup butter, melted
    2 cups crushed corn flakes
    2 tablespoons butter, melted


    Preheat oven to 350. Put hash browns into a greased 9 x 13″ pan. Combine soup, sour cream, cheese and 1/2 cup melted butter. Gently blend into hash browns. Combine corn flakes and 2 tablespoons melted butter. Sprinkle on top of potatoes. Bake for 30 minutes or until heated through.




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