Saturday, April 5, 2008

Funeral Potatoes

I insisted upon calling this Hasbrown Casserole for years, resisting the morbid name. Then one day, I was skimming through a Nigella Lawson cookbook and she had a similar recipe called Funeral Potatoes and identified it with Mormon women. I decided that I had to own it. This version of the recipe originally came from Marjorie Clark.

Ingredients:

2 lbs. frozen hash browns

1 can cream of chicken soup

1 pint sour cream

½ cup chopped brown onion

2 Tbsp. butter, melted

½ cup shredded cheddar cheese

Topping:

1 cup of crushed corn flakes OR saltine crackers

2 Tbsp. butter, melted

½ cup shredded cheddar cheese

Stir together soup, sour cream, onion, butter, cheese until blended. Mix in hash browns. Spread into a 9 x 13 pan. Sprinkle with topping cheese. Mix butter and crackers (or corn flakes) and then loosely sprinkle over cheese. Bake at 350 degrees for 45 minutes or until cheese is melted and topping in crunchy.

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