Funeral Potatoes
1 (30-32 ounce) package frozen shredded potatoes
1 cup sour cream
1 cup diced onion (I sometimes use a frozen blend that has onions and bell peppers)
2 1/2 cups grated cheese (cheddar or I use the blend from Costco)
4 T melted butter, divided
2 (10 ounce) cans cream of chicken soup
Pepper
2/3 sleeve of Club Crackers
Put the shredded potatoes in a mixing bowl and defrost in the microwave for 3 minutes.
Place 2 T butter in a pan and saute the diced onions.
Add the sour cream, cheddar cheese, onions (including buttery liquid), soup, and pepper to the potatoes and mix thoroughly.
Pour mixture into 9x13 glass pan that has been sprayed with Pam.
Melt 2 T butter in a small mixing bowl in the microwave.
Crush up the crackers with your fingers and use a spoon to mix with the butter.
Place the cracker mixture on top of the casserole. Use more crackers and butter if you like a lot of topping.
Bake uncovered at 375 degrees for around an hour (or until cooked through and golden on top).
Serves 12-15 people.
Place 2 T butter in a pan and saute the diced onions.
Add the sour cream, cheddar cheese, onions (including buttery liquid), soup, and pepper to the potatoes and mix thoroughly.
Pour mixture into 9x13 glass pan that has been sprayed with Pam.
Melt 2 T butter in a small mixing bowl in the microwave.
Crush up the crackers with your fingers and use a spoon to mix with the butter.
Place the cracker mixture on top of the casserole. Use more crackers and butter if you like a lot of topping.
Bake uncovered at 375 degrees for around an hour (or until cooked through and golden on top).
Serves 12-15 people.
