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Wednesday, May 16, 2012

Funeral Potatoes

There are plenty of great recipes out there for "cheesy potatoes." This is the one I asked sisters to make for funerals when I served as the Compassionate Service Leader.

1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, chee se, salt, and pepper and combine well.  Add additional salt and pepper if necessary.
Spread the mixture into a 9×13″ dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.  Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef.  Makes 6-8 main dish or 10-12 side dish servings.


The Higginbothams said...

I knew this had garlic! That's what makes it taste better. And I think less sour cream is the way to go - not as creamy but more flavor. I'll use this recipe from now on.