My flash on the camera wasn't working so the picture is a little dark.
Ingredients:
1 (30 oz) pkg frozen shredded hash browns, thawed
1 can cream of chicken soup (undiluted)
8 oz sour cream
12 oz shredded cheese
1 tsp salt
½ chopped small onion
2 cups crushed corn flakes
½ cup melted butter
Directions:
PLACE thawed potatoes into 9x13 inch baking dish.
MIX soup, sour cream, cheese, salt and onion together; pour over potatoes. Top with crushed corn flakes and drizzle melted butter all over.
BAKE uncovered at 350 degrees for 45 minutes.
Come now, call these what they really are..."funeral potatoes"! I'm glad to have the recipe though, I usually just make it up and they always taste different. I use real potatoes and my nephew requests them for Thanksgiving and renamed them "yum yum potatoes". They are, however, what you take to LDS funerals when they request a potato side dish.
ReplyDeleteI knew someone would mention that morbid detail so I left it out. Maybe I should've said "People are dying to eat it." Hey, H started it.
ReplyDeleteSo I tried to post a comment...and I am having problems...so hopefully this comes through.
ReplyDeleteWe made this to accompany the Ritz Chicken. I made a mistake, and added 8 oz of cream cheese instead of 12oz of shredded cheese ( I swear I saw cream cheese!! I think it is cause you have so many yummy recipes on here that call for it!) Anyhow...I didn't realize my mistake until I was about to put it in the oven. Surprisingly it still tasted good, but probably is alot more fattening.