Monday, April 19, 2010

Picnic Potatoes

Picnic Potatoes

Recipe Introduction
Also known as "funeral potatoes". Very similar to Cracker Barrel recipe - especially if you use the shredded potatoes

1 (2 pound) package frozen hash brown potatoes, thawed
(I use "southern style rather than "shredded")
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream (can use low-fat)
1/2 cup chopped onions
2 cups shredded Cheddar cheese (or Colby)
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal (I use plain potato chips)
1/4 cup melted butter

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.

Sprinkle top with potato chips (or cereal) and drizzle with melted butter. (I often omit butter)

Bake covered in preheated oven for 50 minutes.

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