I don't know why, but I had a sudden craving for funeral potatoes the other night. I had most of what I needed on hand...and what I didn't have...I didn't use! Here's what I did, and they turned out pretty good!
1 bag frozen, shredded, hash browns
1 small onion-chopped
1 small (8 oz) container sour cream
1/2 can cheddar cheese soup
1 can cream of chicken soup
1 package (2 cups?)Shredded Monterey Jack cheese (I didn't measure, and we didn't have any cheddar left)
Bread Crumbs (didn't measure, just added enough to make it look right)
:::In a medium sauce pan melt together sour cream, soups and about 3/4 of cheese.
:::Combine hash browns, onion, and melted soup mixture in a casserole dish. Mix until potatoes are evenly coated.
:::Sprinkle remaining cheese and bread crumbs on top and bake at 375 for about 30 minutes.
They were good and it was an easy shortcut!
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