Cheesey Potato Casserole (Funeral Potatoes) Time: 10 min. prep +
45 min. cooking time  Yield: 12-15 servings Recipe adapted from
Heather Peterson 1 (32 ounce) package frozen shredded potatoes 1
C sour cream 2 1/2 C cheddar cheese 4 T melted butter, divided 2
(10 ounce) cans cream of chicken soup salt and pepper 1 1/2 C
corn flakes  1. Pour one 32 ounce bag frozen shredded potatoes
into a large mixing bowl. Pop that baby into the microwave for
2-3 minutes to thaw the potatoes.  2. To the potatoes add 1 cup
sour cream, 2 1/2 cups shredded cheddar cheese, 2 tablespoons of
melted butter, 2 cans cream of chicken soup and a bit of salt
and pepper.  3. Stir it all around with a wooden spoon. Make
sure all ingredients are combined.  4. Pour 1 1/2 cups corn
flakes into a small food processor and crush them into crumbs.
No food processor? Do not dismay. Put the corn flakes into a
gallon sized ziploc bag and roll over the top of the bag with a
rolling pin.  5. Put the corn flakes crumbs into a small bowl
and pour 2 tabl