Otherwise known as "funeral potatoes" where I come from, these delicious, buttery potatoes are such comfort food. My mom would make them every Easter and Christmas Eve and serve them with ham. Because you can use frozen shredded potatoes, this dish comes together really fast. It can also be made ahead of time, then baked right before eating.
Potato Casserole
Serves 10
2 lb. package frozen shredded potatoes
1/4 cup butter
1 can gluten free cream of chicken soup (Great Value brand at Walmart is good)
1 (16 oz.) container sour cream
1/3 cup chopped green onions
8 oz. cheddar cheese, grated
2 cups crushed gluten free cornflakes
1/4 cup butter, melted
Grease a 9x13-inch casserole dish. In a saucepan, melt together butter, soup, sour cream, and green onions. Stir in the cheese, then add the hashbrowns. Stir all together to coat all potatoes. Pour into backing dish. Mix cornflakes and butter, then sprinkle over the top. Bake at 350° F for 45 minutes or until hot and bubbly throughout.
This recipe is one my mom and grandma both made. I remember my mom would boil potatoes, then peel and shred them herself. The convenience of buying frozen shredded potatoes far outweighs the difference it makes with fresh potatoes.
Gather your ingredients. You will need frozen shredded potatoes, butter, GF cream of chicken soup, green onions, and cheddar cheese.
Melt the butter on the stove or in the microwave. Add the soup and sour cream. Stir until smooth. Add the green onions. Pour over the shredded potatoes in a large mixing bowl.
Add the shredded cheese and stir to combine. Spoon into a casserole dish. Melt the other 1/4 cup butter and mix with crushed cornflakes.
Sprinkle cornflake mixture over the top of the potatoes evenly. Bake at 350° F, uncovered, for 45 minutes or until bubbly.
Everyone loves these potatoes! They are some of my favorite leftovers too, if you can manage to not eat them all the first time!
Recipe Source: Recipe from my Grandma Carol Preece
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