Side Dishes

Mom’s Funeral Potatoes

Mom's Funeral Potatoes
This is from Terry Peterson's Low on the Go cookbook.
Recipe type: Side
Serves: 8 Servings
  • 1 2 lb. bag frozen hash brown potatoes
  • 1 can (low-fat) cream of chicken soup
  • 1 pint (fat-free or low-fat) sour cream
  • 2 Tbsp. dried onion
  • 2 cup chopped cooked ham (optional)
  • 1 cup grated cheddar cheese
  • ¾ cup crumbled cornflakes
  1. Pour hash browns on bottom of 9" x 13" baking pan.
  2. Mix together soup, sour cream, onions, cheese and ham.
  3. Pour this over the potatoes and toss lightly.
  4. Sprinkle with cornflake crumbs and cover with foil.
  5. Bake for 1 hour and 350⁰ removing foil for last 20 minutes.
Higher fat version: Melt ½ stick of butter and drizzle over everything before putting it in the oven.