There’s an old recipe called Funeral Potatoes, which includes frozen hash browns, cream of chicken soup, butter, grated Cheddar cheese, sour cream, and usually some sort of butter and cereal crumb topping, made from Corn Flakes. In my ongoing pantry challenge to use up a few things I decided to do something with the bag of hash brown potatoes last night for dinner, but didn’t have any cream of chicken soup (and didn’t feel like making any from scratch, although it’s easy enough) and didn’t have any Cheddar cheese either. What I did have was cream of mushroom soup and the dregs in a couple of bags of shredded cheese a friend had brought for something.
“Italian” Funeral Potatoes
- 1 pound frozen shredded hash brown potatoes
- 1 can cream of mushroom soup
- 1/2 cup butter, melted
- 1/2 cup or so grated mozzarella
- 1/4 cup or so grated Parmesan
- 1/2 cup or so sour cream I just emptied what was left in my container
- Mix it all together and put in an 8×8 pan. (You could grease this first for easier clean-up.) Bake at 350 for 1 hour or so.
I could easily do with 1/4 of butter next time, or even skip it.
This is not a diet dish obviously! I really liked the milder flavors of the mozzarella rather than the sharper Cheddar for a change. You could easily lighten this by using yogurt instead of sour cream, fat-free cream of whatever soup, and totally skipping the butter I think. It went great with the Catalina Apricot Chicken I made and bakes in the same time frame, which is always a bonus.