Pellet Grill Funeral Potatoes

🧂 Ingredients

• 26-30 ounces hash browns

  frozen shredded
• 2 cups sour cream
• 1 10.5 ounces cream of mushroom

  or cream of chicken
• soup
• 1 1/2 cups sharp cheddar

  shredded
• 1/2 cup milk
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 cup melted butter
• Crumble:
• 1 1/2 cups corn flakes

  crushed
• 1/4 cup melted butter

Instructions

• 1 Preheat your pellet grill for 350 degrees F.
• 2 Add frozen hash browns, sour cream, cream of mushroom OR chicken soup, milk,
  seasonings, cheese, and melted butter in a large bowl. Stir well to combine.
• 3 Spoon potato mixture out into a 9″x13″ disposable aluminum pan. Even out the
  mixture and set it aside.
• 4 In a separate bowl, combine brushed corn flakes and 1/4 cup of melted butter.
  Top potato mixture evenly with crumble.
• 5 Place the pan into your pellet grill. Close the lid and cook for 1 hour.
• 6 Once cooked through, the funeral potatoes will be creamy, tender, and golden
  brown. Remove pan from the grill and let it sit for 10-15 minutes before
  serving,
• 7 Store leftover funeral potatoes in an airtight container in your refrigerator
  for 3-4 days.
• 8 *Oven cooking. Follow the assembly directions above, except cook your funeral
  potatoes in the oven at 350 degrees for 1 hour.

Nutrition Info