Yesterday we had a big late birthday dinner for my son in law Jaren.  It was also kind of a Christmas dinner because we never did that either.  We had ham and I decided to give a new funeral potatoes recipe a try.  It made a 9 x 13″ pan and there was hardly anything left after dinner so I’m going to call this a win.

potatoes

8 oz sour cream

1 can cream of chicken soup

1/2 cup butter, melted

2 pounds frozen diced hash browns

1 cup shredded Monterey Jack cheese

1/2 cup chopped onions

1/2 teaspoon salt

1/4 teaspoon pepper

topping

3/4 cup bread crumbs

1/4 cup melted butter

1  Preheat oven to 350.

2  Combine sour cream, soup and butter in large bowl.  Add hash browns, cheese and onions and mix well.  Add salt and pepper.  Pour into 9 x 13″ pan.

3  Combine bread crumbs and melted butter and sprinkle over potatoes.

4  Bake for 45 – 60 minutes or until heated through.

recipe from Clarks Condensed