Sunday, August 1, 2010

Yummy Potatoes

Growing up we called these by this name but a much more interesting name that I have heard many people call them is Funeral Potatoes.  I would love to know the story behind how their name came about. I only thing I can figure out is that people must of had these all the time for after funeral dinners.  Any other ideas out there?  Anyway, I love these potatoes.  They are very simple, creamy and can be thrown together very quickly.

1 bag frozen hashbrowns
1 small can cream of chicken soup
1/2 c. sour cream
4 oz. cream cheese
1 c. cheddar cheese, grated

1.  Preheat oven to 350 degrees.  In medium sauce pan mix chicken soup, sour cream and cream cheese until smooth and creamy.  Add cheese and stir until melted.  Pour hashbrowns into 9x13 casserole dish, making sure they are all broken apart.  Pour sauce over and the top and stir to combine.  Smooth out flat and bake for 1 hour or until light brown and bubbly.
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