Cheesy Potatoes

If you are looking for a side dish to make for Easter dinner, may I suggest this. My family likes to call them cheesy potatoes (funeral potatoes just has a morbid ring to it). I made this for Christmas dinner and had a few people ask me for the recipe. My husband loved them and, frankly, I loved them too. They will be making an appearance at our table this Easter for sure. Quick, easy, and so yummy: my favorite combination.

The only change I made to the recipe was to use the diced (southern style) hashbrowns instead of the shredded kind. That's just a personal preference. Once you choose your style of hashbrown, follow this recipe to the letter and you can't go wrong. 

Happy Easter!

Funeral Potatoes
Source: Our Best Bites

Ingredients:

1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers

Instructions:

Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well.  Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.  Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef.  Makes 6-8 main dish or 10-12 side dish servings.