And the oh-so-easy FUNERAL POTATOES. (also known as Momo Potatoes) :)
I picked this specific recipe up from Jennifer Whipple's home in SLC when her family was kind enough to host our Macbeth cast for dinner during tour. (What a mouthful!) It was sooooo-ooooo good! (Not the healthiest, mind you, but....sometimes, you just have to let go.)
-1 bag (24 oz.) frozen shredded hash browns
-2 (10 ¾ oz.) cans cream of chicken soup {this is what really makes the difference between this recipe and others!}
-2 cups sour cream
-1 cup grated cheddar cheese
-1/3 cup onions, chopped
Thaw hash browns. Combine soup concentrate, sour cream, cheese, and onions. Gently blend into potatoes. Bake at 350° for 30 minutes. Yield: 10 servings.
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