Cooking web notes

Printable Recipe

1 package frozen hash browns (I like the shredded style)
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 to 1/2 cups shredded cheddar cheese
1 small onion, chopped

Mix everything together. Dump into a 9 x 13 dish.

Top with the following:
2 cups bread crumbs
1 cup grated Parmesan cheese
1/2 cup butter, melted

Mix it together and spread over the top of the casserole. Bake at 350° for 45 minutes or until bubbly.

Holly’s Note:
Here in Idaho, these are called Funeral Potatoes. I refuse to call them that, but I do get asked quite often to bring them to funeral luncheons! The original recipe that I have came from my great-aunt. I realize that there are tons of recipes like this out there, but I like to think that it is a family recipe because I copied it from her a gazillion years ago. Her original recipe said to cook the potatoes and shred them. I buy frozen hash browns.

This also freezes well. It's the perfect accompaniment to ham or as a side dish for barbeque. We often have it alone as a meatless meal.