"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Funeral Potatoes Recipe

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This recipe for Funeral Potatoes, by , is from The Elgin Womens Service Club Cookbook Project, 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!

Laura Edwards Eckstein


1 onion, diced
2-3 cloves garlic minced
1-2 Tbsp butter
28 oz bag shredded hash browns (thawed)
10 oz can cream of chicken or cream of mushroom soup
2 1/4 cups shredded cheese
3/4 tsp kosher salt
1/4 tsp ground pepper
2 cups sour cream

crushed cornflakes, seasoned bread crumbs, crushed potato chips, crushed Ritz crackers or saltine crackers to sprinkle over top

Preheat oven to 350 degrees. Melt butter in large skillet over medium heat. Add onions and garlic. Saute until translucent. Remove from heat, add thawed has browns, sour cream, soup, cheese, salt, and pepper combine well.

Spread into 9 x 13 dish, add topping. Bake 50-60 minutes until hot in middle.




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