In communities all around the world, when ever there is a funeral, there is a need to feed the people that gather to celebrate the life of loved ones that have moved on. I am not sure how it is done other places, I have heard of families hiring caterers or neighbors bringing in food or the family going to a restaraunt afterwards. Anyway, in the LDS, or Mormon, communities the food is handeled by the women of the church. We gather together with our ham, potatoes, rolls, salad and cake and feed whomever comes to the funeral. In fact you may remember from the 2002 Olympics how Utah was touted to be famous for Green Jello and Funeral Potatoes.

I love funeral potatoes, but hate grating the potatoes so I do not make them very often. Then my wonderful friend Lindsey shared with me how she makes them using frozen shredded hash browns. I share her recipe with you today.

Funeral Potatoes

• 32 oz bag of frozen shredded hash browns


• 2 (10 3/4 oz) cans Cream of Chicken Soup


• salt and pepper to taste (don't leave these out!)


• 1 cup Sour Cream


• 1 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)


• 1/2 cube melted butter or margarine


• 1/4 c. chopped green onion


• 2 cups finely crushed Corn Flakes (Optional)


• 2 Tbs butter or margarine melted (Optional)

Directions

1. Grease 9x13 baking dish and preheat oven to 350 degrees


2. In large bowl combine soups, sour cream, cheese, onions, and the melted butter.


3. Gently fold hash browns into mixture.


4. Pour mixture into pan.


5. Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture. (This is optional, and I feel like it brings a bit of "white trash" to the dish. I leave it off about half the time. Basically, I only do it if I have Corn Flakes in the house. Don't make an extra trip for it.)


6. Bake for 30 minutes or until the mixture is bubbly and hot.