Creamy Funeral Potatoes or Creamy Hash Brown Potatoes
*2 packages (12 ounce) Frozen Shredded Hash Browns, slightly thawed
*1/2 cup grated Onion
*2 tablespoons Extra Light Olive Oil
*2 tablespoons Butter
*1/4 cup Flour
*2 cups Low-Sodium Chicken Stock
*1/2 teaspoon Sea Salt and Fresh Ground Black Pepper or to taste
*1/8 teaspoon Red Pepper Flakes
*1 cup Pepper Jack Cheese
*1 cup Sharp White Cheddar or Cheddar, grated
*1 cup Sour Cream
*1 cup Greek Yogurt or 8 ounce package Greek Yogurt Cream Cheese, room temperature
*2 cups Crushed Cornflakes
*6 tablespoons melted Butter, over drizzling over top
Directions:
Preheat oven 325*F.
**9 x 13 inch casserole dish sprayed with cooking
In a skillet on medium heat add the olive oil, then add the onions and sauté 1 to 2 minutes. Add the 2 tablespoons butter, when melted add flour and make a rue. Slowly add the chicken stock, stirring until there are no lumps. Then add to the mixture red pepper flakes, salt and pepper.
Remove skillet from heat and allow to cool slightly.
In a mixing bowl add the sour cream and Greek yogurt cream cheese and mix until smooth. Then stir in grated cheeses.
Add the sour cream mixture to the chicken stock mixture and stir until combined.
In a greased casserole dish make a layer the hash browns and then pour over the hash browns the creamy cheese mixture. Top the casserole with crushed cornflakes and drizzle with 6 tablespoons of melted butter. Cover with Aluminum foil.
Bake for 45 minutes or until hot and bubbly. Then remove the foil and bake another 10 to 15 minutes or until golden on top.
Enjoy!
Lindy
