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.
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
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