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Funeral Potatoes
Commonly served at after-dinners following funerals in Utah.
6 TBS butter, divided
3/4 C onion, diced
2 cloves garlic, minced
1 pkg. (30 oz.) frozen & shredded hash brown potatoes, thawed; or 12 leftover small potatoes parboiled & shredded
1 can (10.5 oz.) condensed cream of chicken soup
1 C sour cream or plain Greek yogurt
1/4 C Parmesan cheese, grated
1 tsp. salt
1/2 tsp. black pepper
2 C sharp cheddar cheese shredded & firmly packed (divided)
1-1/2 C crushed cornflake cereal or Panko bread crumbs
Preheat oven to 350-degrees F. Add two tablespoons of butter and diced onion to a medium skillet; sauté until the onions are translucent. Add minced garlic; cook and stir until fragrant. Remove skillet from heat and set aside. In a bowl, mix together cooked onions, garlic, hash browns, condensed soup, sour cream, parmesan cheese, salt, black pepper, and 1-1/2 C of cheddar cheese. Spread mixture into a 9x13 inch baking pan; top with remaining 1/2 C of cheddar cheese. Melt remaining butter and mix with the crushed cornflake crumbs; sprinkle evenly over top of casserole. Bake for about fifty to sixty minutes, or until thoroughly cooked and bubbly. Recipe makes about twelve servings.
*Funeral Potatoes image: (C) GreenGlass1972 (2009). Image released into the public domain by author and copyright holder. Click on image to view larger size in a new window.
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