- 1 package frozen hashbrowns (I like the shredded style)
- 1 can cream of chicken soup
- 1 cup sour cream
- 1/2 can milk
- 1 1/2 cups shredded cheddar cheese
- 1 small onion, diced
- 2 cups breadcrumbs
- 1 cup grated parmesan cheese
- 1/2 cup butter, melted
- Mix together the hashbrowns, soup, sour cream, milk, cheese and onion. Dump it into a 9x13 pan.
- In a bowl, mix together the breadcrumbs, parmesan and butter. Spread over the top of the casserole.
- Bake at 350° for 45 minutes or until bubbly.
Here in Idaho, these are called Funeral Potatoes. I refuse to call them that, but I do get asked quite often to bring them to funeral luncheons! The original recipe that I have came from my great-aunt. I realize that there are tons of recipes like this out there, but I like to think that it is a family recipe because I copied it from her a gazillion years ago. Her original recipe said to cook the potatoes and shred them. I buy frozen hash browns.
This also freezes well. It's the perfect accompaniment to ham or as a side dish for barbeque. We often have it alone as a meatless meal.
Many recipes call for corn flakes on top. I can't stand it that way. The Parmesan/bread crumb topping is so good and gives the dish a very elegant look.