cheesy funeral potatoes

Cheesy Funeral Potatoes

Our Rating: ★★★★★

Ingredients: 

1 26-ounce bag of frozen shredded hashbrowns (about 9 cups) 

1 can (10 ¾ oz.) cream of chicken soup 

1 c. milk 

3/4 c. sour cream 

1 c. cheddar cheese, shredded (i used 1 ½ to be extra cheesy!) 

1 tsp. salt 

1/8 tsp. pepper 

3 T. butter, melted (and divided) 

1/4 c. diced onion 

Directions: 

Melt 1 T. butter in small saucepan and saute onions until soft and onions start to carmelize. 

Mix soup, milk, sour cream, 2 tbs melted butter, cheese, salt, and pepper in a large bowl. Add sauteed onions. Slowly stir in hashbrowns and mix well. Pour mixture into lightly greased 9 x 13 pan. Bake covered on 350 for 25 minutes. Take cover off and continue baking uncovered for an additional 20 minutes. 

Photo credit and recipe go to vittlesdivine.blogspot.com. The original recipe can be found HERE.