Sunday, February 15, 2009

Funeral Potatoes

Welcome to Potato week! Break out your favorite recipes and share them with the group! :)

These potatoes are yummy, but pretty high in fat... My Gram tells me that the reason they're called funeral potatoes is because if you eat too many of them you'll hasten the day of your funeral. :)

Preheat: 350*
Category: Potatoes

2 pounds Frozen hashbrowns, thawed
1 pint Sour cream
1/2 cup Butter, melted
2 cans Cream of chicken soup
1/2 cup Onion, chopped & sautéed
2 cups Cheddar cheese, grated

1. Mix everything together. If you don't sauté the onion, by the way, it's still crunchy when time to eat. It softens by day #3 of leftovers... if the casserole lasts that long. :)

2. Throw it into a 9x13 pan.

3. Bake at 350* for 45 minutes.

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