This recipe for Funeral Potatoes, by Lisa Broadbent, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Lisa Broadbent Added: Thursday, September 17, 2009
1 can cream of mushroom soup 1 can cream of chicken soup 1 lb sour cream 1/4 cup grated onion (or 1 tbsp dry onion flakes soaked in 3 tbsp water) 1 bag frozen shredded hash browns (drop on floor in bag first to break apart)
Mix together. Put in flat casserole or 9x13. Bake ½ hour at 350°. Remove from oven and top with shredded cheese then crushed corn flakes. Bake another ½ hour.
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