So yesterday was Brian's Grandma's funeral. It was a wonderful service with great talks and beautiful messages and gorgeous singing.
BUT......we're going to have to have a DO-OVER.
There were NO FUNERAL POTATOES!
It CAN'T be a funeral without funeral potatoes.
Really, the luncheon was lovely - 3 kinds of salad and at least 4 or 5 kinds of dessert.
BUT THERE WERE NO FUNERAL POTATOES!
You don't know what Funeral Potatoes are?
Do you not know any dead people?
Seriously! Once you've had funeral potatoes, you'll start incorporating them into every ritualistic dinner you ever have - Easter, Mother's Day, Ground Hog Day.........well, we don't have a special dinner for Ground Hog Day, but we might start! And there will definitely be funeral potatoes!
So for all of you who have been missing out -
32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)
1/2 cup melted butter - BUTTER, not margerine
1/2 c. finely chopped onion
2 cups finely crushed Corn Flakes
Grease (you don't really have to grease the pan) 9x13 baking dish and preheat oven to 350
In large bowl combine soups, sour cream, 1/2 of cheese, onions, and the 1/2 cup of melted butter.
Fold hash browns into mixture.
Pour mixture into pan.
Spread the remainder of cheese on top, plus more if you think it needs it.
DON'T SKIP THIS PART!
Sprinkle crushed corn flakes on top of potato mixture. Bake for 45 minutes until bubbly.
Great heated up for breakfast the next day!
Don't wait for a funeral to try these!