On The Side: Cheesy Potatoes
November 5, 2008
I've covered a lot of Main Dish recipes so far, but the difference between going to a chain freeze-ahead place and doing it yourself is side dishes. Those chains don't provide them and let's face it, you need them to make a meal complete!
People in Utah call these "Funeral Potatoes", but you can make them for a more happy occasion. Serve these along side my Super Simple Meatloaf.
Cheesy Potatoes 
1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 cans cream of mushroom soup
1 package cream cheese
1 1/2 cups shredded Monterey Jack cheese
1 c. shredded medium cheddar cheese
1/4 t pepper
- Soften cream cheese and cream together with soup.
- Stir in onions, cheese and pepper.
- Break apart hash browns.
- Gently stir into cheese mixture.
- Spray disposable aluminum casserole dish with cooking spray. Add potato mixture. Top with shredded cheddar.
- Cover with foil, label and freeze.
To serve: Thaw. Bake covered for 1 hour at 350°. Uncover and return to oven until cheese is melted.
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3 comments:
My Grandma in IL calls them Funeral Potatoes too. I just call them "The potato dish." nice and simple.
They will always be funeral potatoes to us. And we have them at home all the time! I like cream of chicken soup better than cream of musshroom though. I never thought about freezing them, thanks.
I made these last night and they were D-VINE!!! Never heard of them before. I made half the recipe, tho, and it turned out great. Also, how big is your 1 package of cream cheese? I just used about 3 oz.
Susan (from Maryland)
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