Potato Casserole aka “funeral potatoes”
2 pkg. shredded hash brown potatoes thawed
2 cans cream of chicken soup
16 oz. sour cream
¼ c. dry onion flakes
1 packet dry ranch dressing packet
1 c. shredded cheddar cheese
Salt and pepper to taste
Topping:
1 c. crushed corn flakes
½ c. butter melted
If making it fresh: In a bowl mix soups, sour cream, dry onions, ranch dressing, salt and pepper, and cheese. Mix in hash browns, mix well. Place in 9×13 casserole dish. Toss corn flakes and butter, spread on top of casserole and bake at 350 for 30-45 minutes.
If making it to freeze: In a bowl mix soups, sour cream, dry onions, ranch dressing, salt and pepper, and cheese. Mix in hash browns, mix well. DO NOT ADD CORNFLAKE TOPPING at this time. Place in 9×13 casserole dish, cover with freezer foil.
To Cook if Frozen: Mix cornflakes and butter in a bowl, cover potatoes with mixture just before cooking. Bake at 300 for 3 hours, or at 350 for 2 hours.