Funeral Potatoes

1 small Onion, diced

2 Garlic cloves, minced

2 tbsp. Butter

1 (28 oz.) bag Shredded Hash Brown, thawed

2 cups. Sour Cream

1 (10 oz.) can Cream of Chicken

1 lb. block Sharp Cheddar Cheese, shredded

3/4 tsp. Salt

1/4 tsp. Pepper

4 tbsp. Butter, melted

2 cups Panko or Bread Crumbs

Preheat oven to 350° in a small skillet, melt 2 tbsp butter. Add onion and garlic. Saute until tender. In a large bowl, add onion and garlic, hash browns, sour cream, soup, cheese, salt and pepper. Combine well. Add mixture to a greased 9x13 inch pan. Spread evenly. Combine 4 tbsp melted butter and panko/bread crumb mixture. Bake for 50 to 60 minutes, until bubbly and bread crumbs are browned.

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