“Grandma always cooked it until the top was really brown. Some might think it was overcooked, but I love that toasty taste,” Hanchett says.
- 1/2 cup melted butter, plus 3 Tbsp.
2 cans of cream of chicken soup
1 pint of sour cream
1/2 to 1 cup milk
2 cups of grated cheddar or jack cheese
1 large bag of frozen shredded hash brown potatoes
1 cup crushed cornflakes
Mix the 1/2 cup butter, the soup and the sour cream in a large bowl. Stir in the milk, then the cheese and frozen potatoes and mix well. Plop into a 9×13 pan. Put the cornflakes in a Ziploc baggie and add the 3 Tbsp. melted butter. Mash until they are crumbs. Sprinkle on top of potatoes. Cook at 350 degrees for about 1/2 hour or until top is browned.
Utah’s Own Best Funeral Potatoes Contest
- 1 32 oz. package freshly shredded hash browns
2 cups cream of chicken soup
2 cups of shredded Monterey and cheddar cheese
2 cups Meadow Gold sour cream
1/2 cup of diced onion
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 cup of Meadow Gold unsalted butter, divided
1 cup Panko bread crumbs
Preheat oven to 350 degrees. Sauté the onion in 1/2 cup butter until translucent. Remove from heat. Add hash browns, sour cream, cheese, salt and pepper and combine. Spread the mixture into a 9×13 dish. Mix the Panko with 1/2 cup melted butter and top the mixture. Bake for 40 minutes covered with foil. Uncover and bake for an additional 5–7 minutes or until golden brown.