FUNERAL POTATOES FROM DEHYDRATED HASH BROWNS from Garden Valley RS
3 C. dehydrated hash browns - just cover (don’t go overboard on the water) in boiling water to reconstitute.
In a sauce pan, melt 1 cube butter and add the following:
2 cans cream of chicken soup (or cream of mushroom)
2 C. grated sharp cheddar cheese
1 pint sour cream
1 chopped or grated onion, or reconstituted dehydrated onions (I put dehydrated onions in with the hash browns to reconstitute)
1 bunch of green onions, chopped
Garlic salt to taste
2-3 C. crushed cornflakes tossed with 1/3 C. butter (I usually use Panko crumbs because I always have them and seldom have corn flakes in the house)
Heat the above mixture (except the crumbs and 1/3 C. butter) thoroughly and add to potatoes. Stir well. Pour into greased 9 X 13 pan. Spread cornflakes or Panko crumbs over the top of the potato mixture. Bake uncovered at 350 for approximately 1 hour, or until nice and bubbly and the topping is lightly browned. If the crumbs start to get too brown and the rest isn’t cooked yet, just lay a sheet of foil over the top of the pan.
Alternative: Use 4 lbs of frozen hash browns, thawed.
This is also good with chunks of ham and broccoli. I quite often don’t even use the cube of butter. It’s good, but oh my, the calories.
