Funeral Potatoes

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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.

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!
June 17, 2010 at 4:01 AM
Miken said…
made these and they are my favorite funeral potatoes that i've tried so far probably. perf!
August 10, 2011 at 1:07 PM
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