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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 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:  
30 oz frozen hash browns (diced or shredded will work also)
2 cups sour cream
10.5 oz can cream of chicken soup
10 T butter, divided
1 tsp salt
1/4 tsp black pepper
1 tsp dried minced onion
2 cups cheddar cheese, shredded
2 cups corn flakes (optional)
Directions:
Directions:
Using a mixing bowl, thaw frozen hash browns in the fridge over nite.

Preheat oven to 350º

In another mixing bowl, mix the chicken soup, sour cream, 6 T melted butter, pepper, and salt. Mix thoroughly.

Next add the potatoes and the cheese to the sour cream mixture. After combined, transfer mixture to a 9x13 baking dish.

In a sealable baggie, crush the corn flakes with your hands or a rolling pin. Add the remaining butter and mix. Sprinkle over the potato mixture.

Bake uncovered for 40-50 minutes.
Personal Notes:
Personal Notes:
A sad title for a tasty dish! Perfect for large gatherings and potlucks.

 

 

 

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