Funeral Potatoes

I have been making funeral potatoes for a long time, tweak-tweak-tweaking my recipe along the way. I finally have them perfect. Well, perfect for me anyway. We call them "creamy potatoes" around here because my kids find the name "funeral potatoes" a little disturbing and distracting.Ingredients:
1 26-ounce bag of frozen shredded hashbrowns (about 9 cups)
1 can (10 ¾ oz.) cream of chicken soup
1 cup milk
3/4 cup sour cream
1 cup cheddar cheese, shredded
1 tsp salt
1/8 tsp pepper
3 tablespoons butter, melted (and divided) -- I always use unsalted butter
1/4 cup diced onion

Directions:
Melt 1 TBS butter in small saucepan and saute onions until soft and onions start to carmelize.

Mix soup, milk, sour cream, 2 Tbs melted butter, cheese, salt, and pepper in a large bowl. Add sauteed onions. Slowly stir in hashbrowns and mix well. Pour mixture into lightly greased 9 x 13 pan. Bake covered on 350 for 25 minutes. Take cover off and continue baking uncovered for an additional 20 minutes.

2 comments:

the thrifty ba said...

you know i love you-and i just gave your blog an award over at my place! if i had a princess crown id award you with that, but im wearing mine now. sorry!

Miken said...

made these and they are my favorite funeral potatoes that i've tried so far probably. perf!