Funeral Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 2 1/2 cups shredded cheddar cheese
- 2 cups sour cream
- 1/2 large yellow onion chopped
- 1 large (30-oz) package of traditional frozen hash browns
- 3 tablespoons chives (we used freeze dried but you can use fresh
- 1 can cream of chicken soup (or click on the link in the
- 1 1/2 cups french's fried onions crushed
- 2 cups nacho cheese doritos crushed
- (i used a large gallon size bag and a rolling pin
- Carbohydrate 50.7118940298491 g
- Cholesterol 85.2588541878038 mg
- Fat 50.0308541038776 g
- Fiber 3.7195860449738 g
- Protein 21.688011459771 g
- Saturated Fat 22.0567580597074 g
- Serving Size 1 1 Serving (209g)
- Sodium 898.577555581326 mg
- Sugar 46.9923079848753 g
- Trans Fat 4.01459826424687 g
- Calories 751 calories
In a medium skillet heat 1 tablespoon butter and cook your onion until soft (about 5 mins)In a large mixing bowl combine your hash browns, salt, black pepper, chives, sour cream, shredded cheddar cheese, cream of chicken soup and your cooked onion. Stir well. It may take some serious arm muscle to work this all together if your hash browns are still frozen but should mix easily if thawed.Preheat your oven to 375°. Put your potato mixture into a 9x13 casserole dish and cook in the oven for 30 minutes. Take out and stir the whole casserole well. Put back in the oven and continue to cook until it's bubbling on the sides and in the middle, about 20-30 more minutes depending on your oven. Once it's bubbling in the middle you know it's done.Take the casserole out of the oven and sprinkle your crushed onion and Dorito mixture on the top. Put back in the oven for an additional 5 minutes but watch carefully so the topping doesn't burn.Remove from the oven and serve immediately.
