Funeral Potatoes (Utah Potato Casserole) - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, diced (about 1 cup)
- 2 cloves garlic, minced
- One 30-ounce bag frozen shredded hash brown potatoes, lightly thawed
- One 10.5-ounce can condensed cream of chicken soup
- 1 cup sour cream
- 1/4 cup grated Parmesan
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups shredded sharp yellow Cheddar
- 1 1/2 cups lightly crushed corn flake cereal
Instructions
- Preheat the oven to 350 degrees F.
- Heat 2 tablespoons butter over medium heat in a skillet. Add the diced onion and cook, stirring, until soft and translucent, about 6 minutes. Stir in the garlic and cook until fragrant and softened, an additional 2 minutes.
- In a bowl, toss together the cooked onions and garlic, hash brown potatoes, condensed soup, sour cream, Parmesan, salt, pepper and 1 1/2 cups Cheddar. Spread the mixture in a 9-by-13 inch casserole dish. Melt the remaining 2 tablespoons butter. Top the casserole with the remaining 1/2 cup cheese, corn flake cereal and melted butter.
- Bake in the oven until it bubbles around the sides, about 1 hour.
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