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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Funeral Potatoes Recipe

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This recipe for Funeral Potatoes is from Blodgett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter, divided
1/2 c. diced onion
1 (32 oz.) package frozen shredded hash brown, thawed
2 c. shredded sharp cheddar cheese
1 can cream of chicken soup
2 c. sour cream
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp seasoning salt
1 c. coarsely crushed Ritz crackers
Directions:
Directions:
Preheat oven to 375º . Coat 9 x 13 inch baking dish with cooking spray.
In skillet, put butter and onion and saute until soft. Combine hash browns, cheese, soup, sour cream, salts, pepper, and spoon into baking dish.
Melt remaining butter an crush crackers and sprinkle over potatoes.
Cover baking dish with foil and bake 35 minutes. Remove foil and bake an additional 10 to 15 minutes or until golden brown and heated through.

 

 

 

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