Herb and Bacon Funeral Potatoes

By Cathy Colander Based on Ben Braiser's Funeral Potatoes

Tags: #comfort #holiday #utah

Prep:: 15 minutes
Cook:: 45 minutes
Total:: 60 minutes
Yield:: 12 servings

Herb and Bacon Funeral Potatoes combine crisp hash browns with smoky bacon and fresh herbs in a creamy sour-cream and cheese base. A buttery corn-flake and bacon topping bakes golden for irresistible crunch.

Ingredients

2.00 lb frozen hash browns

2.00 cup sour cream

1.00 can cream of chicken soup

10.00 tbsp butter, melted

1.00 tsp salt

0.25 tsp black pepper

1.00 tsp dried onion

6.00 slice bacon, cooked and chopped

2.00 tbsp chives, chopped

2.00 cup shredded cheddar cheese

2.00 cup corn flakes

2.00 tbsp parsley, chopped

Steps

Thaw and pat dry hash browns on a baking sheet overnight if frozen.
Preheat oven to 350 F.
Combine sour cream, cream of chicken soup, melted butter, salt, pepper, dried onion, chopped bacon, and chives; mix well.
Stir in shredded cheddar and potatoes; spoon into a greased 9×13 pan.
Crush corn flakes, then toss with melted butter, chopped bacon bits, and parsley; sprinkle over casserole.
Bake uncovered for 45 minutes, until bubbly and golden; serve hot.