Funeral Potatoes

Funeral Potatoes

Prep Time: 10 mins Total Time: 55 mins

Serves: 6-8, Yield: 1.0 pan

Ingredients

2 lbs hash browns

1/2 cup butter

1 clove garlic minced

2 (10 3/4 ounce) cans condensed cream of chicken soup

1 pint sour cream

1/2 teaspoon salt

3/4 cup onion, chopped

2 cups Monterrey Jack and Cheddar cheeses, grated, firmly packed

1/2 -3/4 cup Italian bread crumbs

4 tablespoons butter, melted

Directions

Saute hash browns and onions in 4 tablespoon butter until translucent.

Mix all ingredients, except bread crumbs together.

Put potato mixture into a 9x13 inch pan.
Sprinkle evenly over top of casserole.

Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.

Easy chicken potatoes green beans back

In a 9x13 pan, cut 3 boneless chicken breast in half, add 2 cans of green beans on one side, and cut up red skinned potatoes on the other side. Sprinkle a packet of zesty Italian dressing mix on top. Drizzle 1 stick of melted butter all over it. Cover with aluminum foil and bake at 350 for 1 hour.

CROCKPOT: layer as best you can and cook in crockpot!

Kerri's Thanksgiving corn

Ingredients

• 1 small onion, finely chopped

• 1 tablespoon butter

• 4 cups fresh or frozen corn, thawed

• 1 cup heavy whipping cream

• 1/4 cup chicken broth

• 4 bacon strips, cooked and crumbled

• 1/4 teaspoon pepper

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced fresh parsley

  Directions

  1. In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender.
  2. Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley. Yield: 6 servings.