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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Funeral Potatoes Recipe

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This recipe for Funeral Potatoes is from Our Combined Culinary Genius 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 32 oz. bag frozen shredded hash browns
2 10.5 oz. cans cream of chicken soup
2 c. sour cream
1 c. grated cheddar cheese
1/2 c. butter, melted
1/2 c. chopped onion
2 c. crushed Corn Flakes
2 T. butter, melted
Directions:
Directions:
Put hash browns into 9x13 baking dish.  Combine soup concentrate, sour cream, cheese, the 1/2 c. melted butter, and onions.  Gently blend into potatoes.  Combine crushed Corn Flakes and the 2 T. melted butter.  Sprinkle on top.  Bake at 350 degrees for 30 minutes. 
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
These are prized at any potluck. There are never leftovers.

 

 

 

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