Friday, November 6, 2009

delicious potato casserol

These are so good!

I decided to post this because we recently had a family friend pass on from the H1N1 flu. He fought for 4 days through a medically-induced coma, then left this earth a couple days ago. Here's the story if you are interested... heartbreaking!

FUNERAL POTATOES (makes a lot!)

1 3 lb. (48 oz.)(1 bag from a box of Costco hash browns) bag frozen hash browns

1 can cream of chicken or mushroom soup

2 c. sour cream (I use light)

1 c. grated cheese

2 Tbsp. minced onions (I use dehydrated onion flakes)

1 cube butter or margarine (divided into 6 Tbsp. & 2 Tbsp.)

2 c. crushed cornflakes or rice krispies (I prefer rice krispies, and use extra)

Let hash browns start to thaw. Mix the cold hash browns, soup, sour cream, cheese, onions and 6 Tbsp. of butter (melted) in a very large bowl. Place in greased 13x9 pan and smooth the top. Mix 2 Tbsp. melted butter and the crushed cereal in a small bowl and sprinkle over the top. Bake at 350 degrees for at least an hour. Allow more time if the hash browns are frozen hard.


The original recipe calls for a 2 pound (32 ounce bag) of hash browns. By increasing the hash browns by a pound, it makes each individual portion less fatty. The original recipe cooks for 45 minutes since it is only 2 pounds of cold hash browns.

If you want to make a smaller batch that is less fatty, try using:

1 2 lb (32 oz.) bag of hash browns

use part or all of the soup

1 cup of sour cream

2/3 c. grated cheese

1 Tbsp. minced onion

6 Tbsp. butter (divided into 4 Tbsp. & 2 Tbsp.)

2 c. crushed cereal

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