Funeral potatoes

Funeral potatoes 

Ingredients

32 ounces Frozen shredded Hashbrowns 1 bag, divided 

21.50 ounces cream of chicken soup 2 (10.75 ounce) cans

2 cups sour cream

⅓ cup onions chopped

¼ teaspoon salt

⅛ teaspoon pepper

2 cups shredded cheddar cheese

Topping

2 cups Ritz crackers or crushed corn flakes

½ cup butter melted

Instructions

Lightly grease a 9 x 13 inch pan with non stick cooking spray.

Place half of the bag of hashbrowns in the prepared pan.

In a medium bowl combine the soup, sour cream, onions, and salt and pepper.

Gently spoon half of this mixture over the hashbrowns in the pan.

Sprinkle 1 cup of cheese over the soup mixture.

Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of cheese.

Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole.

Bake at 350 degrees for 35 to 40 minutes.

To freeze: prepare it and freeze in an aluminum freezer tin. I can get the lids for them here.at Gordon's food services, if you have one near you. 

Good for a month. Thqw before baking.  

NOTE: 

We use the frozen diced potatoes style hashbrowns but the fresh ones in the dairy section, not frozen, are my favorite bc of time. We're hungry people.