*These are also known as funeral potatoes. I have no idea why and i like the sound of yummy potatoes better. My mom made these a lot when I was growing up. They are still a family favorite.
1 bag (32 oz.) gluten-free frozen hashbrowns
1 can Health Valley gluten-free cream of mushroom soup
2 c. gluten-free, organic sour cream
1 1/2 c. organic or raw cheddar cheese (grated)
1/3 c. raw or organic butter (melted)
1/2 c. organic onion (chopped)
1 tsp. Real Salt
1 tsp. black pepper
2 c. crushed Erewhon gluten-free corn flakes
2 Tbls. raw or organic butter (melted)
*In a large bowl combine hashbrowns, soup, sour cream, cheese, 1/3 c. butter, salt, pepper and onion. If too dry, add extra soup. Place in a 9×13 inch baking dish. Combine crushed cereal and 2 Tbls. butter in another bowl. Spread over potatoes. Bake at 350 degrees for 30-35 minutes.