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Funeral Potatoes

April 9, 2012

We all know this recipe to be called Funeral Potatoes.  A good friend of mine preferred to call them Party Potatoes.  She said that it sounded happier.  She passed away way too early and I think of Jeanette every time that I make them.

1 cup fat-free sour cream

2 cans 98% fat-free chicken soup

1 1/2 cups grated cheese

2 tsp. green onions, minced 

1  – 1 1/4 tsp. seasoned salt

1/2 tsp. garlic granules

1/4  – 1/2 tsp. pepper

1/4 tsp. no-salt seasoning

Mix above ingredients together.

(I was making these for a crowd, so these pictures are a double recipe.  My family insists on having these whenever we get together.)

2 pounds hash browns, either cubed or shredded – thawed  (the OreIda bag has 1 lb. 14 oz., which works just fine.

Mix in thawed hash browns.  If you don’t thaw them ahead of time, the soup mixture freezes to the potatoes and it makes it really hard to stir together. 

Put in a buttered 9 x 13 inch pan.

Topping:

1 cup crunched corn flakes

2 – 3 T. melted butter

I find it easy to put the corn flakes in a zip lock bag, crunch them up, then add melted butter.  Mix these together and sprinkle on top of potatoes.

Bake at 350 degrees for 45 – 60 minutes until hot all the way through.

Weight Watchers: 2 PointsPlus per 1/2 cup serving

FULL RECIPE WITHOUT PICTURES

FUNERAL POTATOES

2 pounds hash browns, either cubed or shredded – thawed

1 cup fat-free sour cream

2 cans 98% fat-free chicken soup

1 1/2 cups grated cheese

2 tsp. green onions, minced or green onions, minced

1 tsp. – 1 1/4 tsp seasoned salt

1/2 tsp. garlic granules

1/4 tsp. – 1/2 tsp. pepper

1/4 tsp. no-salt seasoning

Mix above ingredients together.

2 pounds hash browns, either cubed or shredded – thawed  (the OreIda bag has 1 lb. 14 oz., which works just fine.

Mix in thawed hash browns.  If you don’t thaw them ahead of time, the soup mixture freezes to the potatoes and it makes it really hard to stir together.

Topping:

1 cup crunched corn flakes

2 – 3 T. melted butter

Mix these together and sprinkle on top.

Bake at 350 for 45 – 60 minutes until hot all the way through.

Weight Watchers: 2 PointsPlus per 1/2 cup serving

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