This recipe got its "tongue in cheek" name by always being part of
the luncheon after a Mormon funeral. I’m confident there are other
religions that have their funeral staples too and I’m sure this dish
isn’t isolated to just Mormons! These are delicious and make a great addition to a family meal. Double the recipe if you need to make a lot!! Serve with Ham (or add ham to it to make a great dinner).
Ingredients
- 32 oz bag of frozen shredded hash browns
- 2 (10 3/4 oz) cans cream of chicken soup
- 2 cups sour cream
- 1 1/2 cup grated cheddar cheese (I like to use sharp cheddar cheese)
- 1/2 cup melted butter or margarine
- 1/2 c. chopped onion
- 2 cups finely crushed corn flakes
- 2 Tbs butter or margarine melted
How to make it
- Grease 9x13 baking dish and preheat oven to 350
- In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
- Gently fold hash browns into mixture.
- Pour mixture into pan.
- Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
- Bake for 30 minutes.
- *If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.
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