Try this Funeral Potatoes recipe, or contribute your own.
Suggest a better description1. Allow frozen hashbrowns to thaw to room temperature.
2. Sweat onion in saute pan with 2 tbsp butter until onion is soft and transparent.
3. Mix all cans of soup with sour cream, 1/2 lb butter, cheese, and onion.
4. Add soup mixture to hashbrowns and mix thoroughly.
5. Add mixture to large casserole dish.
6. Crush corn flakes and add 3 tablespoons butter the crushed flakes and mix with fork until completely covered.
7. Spread corn flakes on top of potato mixture until completely covered.
8. Bake uncovered in 350° oven for 50 - 65 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 476 | ||
Calories from Fat: 377 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.9g | 56 % | |
Saturated Fat 24.3g | 121 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 110mg | 34 % | |
Sodium 1078.2mg | 37 % | |
Potassium 123.1mg | 3 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 14.7g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 476
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