1 package (2 pound size) frozen hash browns salt, to taste freshly ground black pepper, to taste 1 container (16 ounce size) sour cream 1 can cream of chicken soup 1/2 cup butter 1/2 cup chopped onion 2 cups grated sharp Cheddar cheese
Place potatoes in a greased 9- by 13-inch pan. Season with salt and pepper. In a bowl add minced onions, and mix together with sour cream and cream of chicken soup. Pour soup mixture over potatoes; sprinkle with Cheddar cheese and butter, that you have cut into cubes. Bake at 350 degrees F for 45 minutes, or until all is completely warm, and the cheese begins to melt.
Cracker Barrel does not use sour cream. You could try some chicken broth to bind everything together.
This is substantially the recipe for the famous Mormon Funeral Potatoes. Just add a topping of crumbled corn flakes or crumbled potato chips before baking, and you've got a historic Utah dish that everybody loves -- and you don't have to just serve it after a funeral. It goes very well at potlucks, holiday dinners, etc. etc. It's rich, caloric, and full of fat -- AND DELICIOUS.
Sep 28, 2010
This is the exact recipe given to me by a Cracker Barrel waitress several years ago. I had lost it and was glad to find it here. Thank You
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