Potato Casserole (Funeral Potatoes)

Karen Sokol

This is my variation of a recipe that was in the food section of the Deseret News, 1985.

3 pounds frozen shredded hash brown potatoes

1/2 lb. bacon, cooked and crumbled

1/3 c. margarine

1/2 onion, grated

2 cans (10½ oz. each) cream of chicken soup

1-pint (2 c.) sour cream

2 c. (8 oz.) cheddar cheese, grated

Salt and pepper to taste

2 c. crushed cornflakes

4 T. melted margarine

Cook bacon, drain, and crumble. Set aside. Place margarine in glass bowl. Stir in grated onion. Microwave 4 minutes until onion is soft. Add undiluted soup, sour cream bowl and mix well. Add potatoes, cheese, and bacon. Stir until well mixed. Add salt and pepper to taste.

Pour into a large baking dish (at least 13 X 9") that has been sprayed with non-stick cooking spray or well greased. Bake at 325 degrees for 40 minutes.

Mix crushed cornflakes with melted margarine and top cooked potatoes. Bake another 15 to 20 minutes until golden brown.