I really don't like the name of these potatoes, but since they are a staple at LDS funerals people just call them that. Anyway, besides the name I absolutely love these potatoes. They are creamy and delicious. I like to have them for an easy Sunday dinner with some ham and veggies. If you want to make them for a larger crowd you can double or triple the recipe easily. Enjoy!
-16 oz frozen shredded hash browns
-1 (10 3/4 oz) can cream of chicken soup (I use fat free)
-1 cup sour cream
-3/4 cup shredded cheddar cheese
-1/4 cup margarine, melted
-1/4 cup onion, chopped
-1 cup crushed corn flakes
-1 Tbs melted butter/margarine
Preheat oven to 350 F. Grease 8x8 baking dish with PAM.
In a large bowl, mix soup, sour cream, cheese, onion and the 1/4 cup melted butter. Gently fold the hash browns into the mixture.
Pour mixture into prepared dish.
Mix 1 Tbs butter with corn flakes and spread on top of potato mixture. Bake for 30 minutes in preheated oven.