Funeral Potatoes

My father died eight years ago.  The whole experience was horrible, and the only thing I looked forward to on the day of the funeral was funeral potatoes.  I knew there was going to be a dinner served after the burial, and it was a cold rainy day, so I just assumed they would be serving funeral potatoes.  Nope.  To my eternal disappointment, no funeral potatoes were to be found.  I think I cried over that (I was emotional, alright).  Funeral potatoes are a comfort food for me.  Lots of fat mixed with carbs = comfort!  They are a must have at Thanksgiving dinner.

RECIPE

1 stick butter, melted

16 oz sour cream

1 can cream of chicken soup

1 1/2 tsp Kosher salt

1 TBL onion powder

2 C. shredded Colby Jack cheese

26-30oz bag frozen (shredded) hashbrowns

2 C. corn flakes 

3 TBL butter, melted

1/2 tsp Kosher salt

1/4 tsp pepper

* In a very large bowl, melt the butter.  Add the sour cream, chicken soup and seasonings and mix well.  Add the cheese and mix again.  Add the hashbrowns and mix until everything is well combined.  Spread the potato mixture into a 9X13 pan.  Using the same bowl, melt the 3 TBL butter.  Add the corn flakes and seasonings and crush/mix it with your hand.  Spread the cornflakes on top and bake at 350 for 45-50 minutes.  Let them rest for 5-10 minutes before serving.