November 25, 2011

Funeral Potatoes

from Our Best Bites

1 small-medium onion, diced small
2-3 cloves garlic, minced
1 TBS butter
1 (28 oz-30 oz) bag shredded hash brown potatoes, thawed
2 cups sour cream
1 (10 oz) can cream of chicken (or mushroom) soup
2-1/4 cups shredded sharp cheddar cheese
3/4 tsp. salt
1/4 tsp. black pepper
Optional:  Crushed potato chips, butter crackers, seasoned bread crumbs, crushed corn flakes, etc.

1.  Preheat oven to 350℉.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until transluscent.  Remove from heat.  Add the thawed hashbrowns, sour cream, cream of chicken soup, cheese, salt, and pepper.  Combine well.

2.  Spread the mixture in a greased 9x13 inch pan.  If using topping sprinkle on now.  Bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.

Serves 10-12 as a side dish.

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