Today’s recipe is one of my family’s all time favorites – Easy Cheesy Potatoes, more commonly known as Funeral Potatoes around these parts (these parts being Utah, of course). I suppose the name stems from the fact that it is a requirement that this potato dish be served after every funeral in Utah. Not baked potatoes, not mashed potatoes, not even potato salad or potato chips will do for the after funeral meal. I think it’s one of those strange Utah laws kind of like the one where it is illegal to fish while on horseback, or the one where daylight must be visible between dancing couples.
Anyway…the great thing about these cheesy potatoes is that they are yummy beyond words, super inexpensive and simple to make, and can easily be made with lowfat, healthy ingredients. And best of all, you can make them any old time, no funeral required.
Easy Cheesy Potatoes (Funeral Potatoes)
- 1 bag (32 oz.) frozen shredded hash browns
- 2 (10 1/4 0z.) cans reduced fat cream of chicken soup
- 2 cups lowfat or nonfat sour cream
- 2 cups grated cheddar cheese (you can substitute reduced fat cheese, if desired)
- 2 cups crushed corn flakes
- 2 Tbs. melted butter
- Pre-heat oven to 350 degrees.
- Put frozen hash browns into a greased 9 x 13 baking dish.
- In separate bowl, combine undiluted soup, sour cream and 1 cup of the grated cheese. Gently blend into the potatoes.
- Top potato mixture with remaining cup of grated cheese. Mix crushed corn flakes and melted butter, and sprinkle on top of cheese.
- Bake at 350 degrees for 30 minutes.
Filed under: Headline, essay about bonnie and clyde · Tags: better home magazine, cheesy potatoes, coffee break, coffeebreak, easy potato recipes, Family, food, funeral potatoes, hash brown recipes, recipes