Funeral Potatoes

 

2 pounds of southern style Hash Browns

2 TB minced onion

2 C Sour Cream

10.5 oz cream of chicken soup concentrate

4 tbsp butter

1 t salt

2 C cheddar cheese

Warm hash browns in the bag for 5 minutes in the microwave.  Mix all ingredients together. Place in a 9 x 13 pan and cover with the cheddar cheese.  Bake 350 for 1 hour  until warm. 

Funeral Potatoes

 

 1 bag frozen diced potatoes or 6 c leftover potatoes cubed

1 can (10 3/4 oz) condensed cream of chicken soup

1 stick butter, melted

1 C sour cream

2 C cheddar cheese, grated, divided

1/4 C grated onion (optional)

Salt and Pepper to taste

If your planning to use the crumb crust mix all the cheese in the sauce and don't sprinkle it on top of the potatoes

Prepare the fresh potatoes or use frozen diced.  Let potatoes thaw before using them in the recipe.  Combine soup, butter, sour cream, 1 C cheese, onion, salt and pepper in a large mixing bowl.  Mix well.  Add potatoes and stir gently until well combined.  Place potato mixture into a 9 x 13 casserole dish. Top with either remaining cup of cheese or crumb crust.  You can mix 3/4 c crushed corn flakes and 3 tablespoons butter.