Funeral Potatoes

12 lg potatoes or 1 (32 oz) bag frozen shredded hash browns
2 (10 oz) cans cream of chicken soup
2 c sour cream
3 c grated cheddar cheese
1/2 c butter melted
1/3 c chopped onion

peel potatoes and boil 30 minutes until just tender.
cool and grate into greased 9x13 baking dish, or put
hash browns into baking dish. combine soup, sour cream,
1 c cheese the 1/2 c melted butter and onions. gently
blend into potatoes, cover top with remaining cheese.
Bake at 350 for 30 minutes.

12 Labels : Funeral Potatoes- Thaw. Bake at 350 degrees for 30 minutes.
9/28/09