One of my friends recently found out she was having Mormon Funeral Potatoes as a side dish brought by a friend for dinner. She hadn't heard of these and posted on CH asking if anyone had heard of them. Being from Minnesota, Tara had of course heard of them, albeit by the name of Hashbrown Hotdish. After hearing about them all day yesterday, she decided she had to have some today. They actually turned out really good. I asked her for a recipe (she's an eyeballer cook) and she came up with this:
| | 1 package frozen hashbrowns - southern style 1 16 oz. carton of sour cream 2 cans cream of chicken soup 8 oz. shredded cheese (cheddar or colby jack) 1/2 onion, chopped 2 cloves garlic Salt & Pepper 1/2 cup melted butter or margarine 2 cups corn flakes Mix together the first seven ingredients. Top with the corn flake/butter mixture. Bake for 45 minutes or until it's bubbly. The onion and garlic aren't part of the classic recipe, but I added them. If I did it again, I'd probalby saute the onions and garlic before adding them. I wouldn't cook them all the way, but just saute them until they're translucent. | |
Enjoy!
1 comment:
By the way, the picture shown is only a HALF recipe - not the full one shown above.
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