Nancy Chevigny-Dahlke of Spokane Valley has her own favorite recipe for funeral potatoes.
She saw Ree Drummond’s recipe for funeral potatoes in Wednesday’s Spokesman-Review, but wrote in to say it’s “a lot more complicated and has different ingredients than the one I have from ‘The Essential Mormon Cookbook’ by Julie Badger Jensen.”
That’s the one she uses on a regular basis.
“These are easy, always turn out great and make enough to serve at any family get-together,” she said. “ And they are very, very yummy!”
From “The Essential Mormon Cookbook” by Julie Badger Jensen
1 (32-ounce) bag of frozen shredded hash browns
2 (10.75-ounce) cans if cream of chicken soup (you could also use cream of mushroom soup)
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 tablespoons butter melted
Put frozen hash browns into a baking dish. Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter and the onions. Gently blend into potatoes. Combine cornflakes and the 2 tablespoons of melted butter and sprinkle over the top. Bake at 350 degrees for 30 minutes. Makes 12 servings.
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