Funeral Potatoes

Although funeral potatoes seem to be born in Utah and they get made fun of a lot, they still get requested at so many meals. If you make them right, they are deLISHous.

Funeral Potatoes

1 bag frozen hash browns
2 cans cream of chicken soup 
1/2 c. sour cream
1/2 large onion, minced 
4 cloves garlic, minced
1/2 stick butter, melted

1 t. salt

1/2 t. pepper

2-3 c. shredded cheddar cheese

Oven 350. Spray casserole dish and bake frozen hash browns for 20-30 min. It's okay if they start browning. You do NOT want crunchy, raw potatoes at the end. 

Cook onion and garlic in butter for 4-5 min. or leave this step out, adding them in fresh. Mix all ingredients together, except some of the cheese for the top. 

Spray pan again and put mixture into dish. Sprinkle with last cheese and cover with foil. Bake 30 min., then uncover and bake for 15 more OR Broil for 3-5 min.

Options: Some people put a crunchy topping on instead of extra cheese. For this, mix 2 c. of crushed cornflakes or potato chips with 4-6 T. melted butter, and sprinkle on before baking.

Grandma Madsen puts in 1/2 c. dried onions instead of fresh.

Leave out the fresh garlic and add 1.5 t. garlic salt instead of the salt.

Here they are for Easter with ham. =)

Here's the option of cooking the onion & garlic in the butter. You can't tell below very well, but on the left is the cooked onion & garlic, middle is baked hash browns, everything ready to be mixed together.

I didn't cover the funeral potatoes this time, and I think they're over-baked. 

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