4-Ingredient Funeral Potatoes recipes
1 26-ounce bag frozen shredded hash browns, thawed
2 cans cream of chicken soup
1 1/2 cups sour cream
3-4 cups grated cheddar cheese (or use a blend of cheddar and mozzarella)
pepper1. Preheat oven to 375 degrees F.
2. Mix together potatoes, soup, sour cream and 3 cups cheese. Add pepper to taste, I usually use about 2 tsp.
3. Pour into lightly sprayed 9×13 pan. Sprinkle remaining cheese over top. Sprinkle with parsley flakes if you are feeling fancy.
4. Bake for 30-40 minutes, until lightly golden brown and bubbly