Ingredients
1 8 ounce container sour cream
1 can cream of chicken soup
½ cup butter, melted
Two pound package frozen, diced hashbrowns
1 cup Kraft Monterrey Jack shredded cheese
½ cup chopped onions
¼ teaspoon Salt
¼ teaspoon Pepper
½ cup bread crumbs
¼ cup melted butter
Instructions
Get full recipe >> Yummy Potatoes (aka, Funeral Potatoes) @ clarkscondensed.com