Here in Utah, everyone knows exactly what you mean when you talk about
Funeral Potatoes. For those of you not fortunate enough to know what the heck I'm talking about, many, many years ago, it was decided by the powers that be (probably some Relief Society president in some obscure LDS ward in Payson, Utah) that dinners provided for the families after Mormon funerals would be ham, salad, and cheesy potato casserole. Because this cheesy, creamy, stuffed-with-calories goodness became a staple for these dinners (and because there's so much cheese and sour cream in them that they will likely cause your funeral should you eat too much of them), they became known as Funeral Potatoes. In 2002, when the Olympics came to Salt Lake City, there was even an Olympic pin made. It was one of the most sought-after pins of the games.
Isn't it cute? I know, right.
Ingredients:
1 lbs shredded hash brown potatoes, thawed
1 C sour cream
1 can cream of chicken or cream of mushroom soup
1 to 2 C shredded cheese
Green onion, chopped
1/4 C butter, melted
Preheat oven to 350F. Spray or grease casserole dish.
In large bowl, mix all ingredients.
Spread evenly in casserole dish.
Cover top with more cheese.
Bake uncovered for 45 minutes.
Serve with ham (or anything you want to eat).
Printable version
Russian Cranberry Chicken
