Yummy Potatoes • Funeral Potatoes • Mormon Potatoes

2 pounds frozen hash browns (partially thawed is best!)
2 cans cream of chicken soup
1/2 cup milk
1 pint sour cream
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons onion powder
1 tablespoon minced garlic
10 ounces sharp cheddar cheese (grated)

1/2 stick butter (melted)
2 cups coarse-crushed corn flakes

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Mix cream of chicken soup, milk, sour cream, salt, pepper, onion powder, garlic and cheese.
Fold in hash browns. Put into greased casserole dish.
Mix crushed cornflakes and melted butter, sprinkle on top.
Bake @ 350 for 45 minutes.

****

To freeze this dish, put into freezer bags or container,
without adding the crushed cornflakes.
Then, thaw and cook @ regular temp/time,
adding the cornflake/butter topping right before baking.

You can also make a huge batch of the sauce and keep it frozen in a container until the day you need it, pulling the sauce and hashbrowns from the freezer to thaw, then proceeding with the remaining steps.

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