"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mom's Hashed Brown-Cheese Casserole ("Funeral Potatoes") Recipe

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This recipe for Mom's Hashed Brown-Cheese Casserole ("Funeral Potatoes"), by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Van Wagenen
Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 12-oz pkg. frozen hash browns
2 c. sour cream
1 can cream of chicken soup
1 stick butter, melted
1 tsp. salt
1 tbsp. minced onion
2 c. shredded cheddar cheese
2 c. coarsely crushed corn flakes, mixed with 1/4 c. melted butter

Directions:
Directions:
Place potatoes in colander. Let stand until completely thawed and excess moisture has drained off. Combine sour cream, soup and butter. Mix well. Add salt, onion, and cheese. Mix well. Blend in potatoes. Place mixture in shallow, 2 quart casserole dish. Sprinkle buttered corn flake crumbs on top. Bake, uncovered, in oven preheated to 350 about 50 minutes or until golden brown and bubbly.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I use the 32-oz. bag of hash browns I can get cheaply at the commissary. I never remember to thaw them, but the casserole is still good. I make it with cream of celery or cream of mushroom soup (instead of cream of chicken) when we're feeding Christina.

 

 

 

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