Hash Brown Potato Casserole

Hash brown potato casserole goes by many names—cheesy potatoes or funeral potatoes—but whatever you call it, it is a great addition to any meal. (It is sometimes called funeral potatoes because it is common to have it served at the family gatherings held after funerals.) This dish is an easy and tasty food. It is a great food to use when there are a lot of people gathering whether it is for a family reunion, wedding reception, or a holiday party.

The casserole is great when served with a complementary dish such as green beans with bits of ham. The ingredients needed for this recipe are:

• 1 two-pound package of frozen hash brown potatoes
• 1 cup chopped onion
• 1 carton (eight ounces) of sour cream
• 1 can (ten and three-quarter ounces) of cream of chicken soup (cream of celery soup can be used, also if preferred)
• 1 teaspoon of salt
• Pepper to taste
• Three tablespoons of milk (optional—only if you want the potatoes to have a creamy texture)
• 1 cup crumbs (see below for an explanation of what crumbs you can use)
• 2 cups shredded cheese (any type, but preferably sharp or medium cheddar)
• One-quarter cup of butter

Take out the package of hash brown potatoes and put it on the counter so it can start to thaw. Then, preheat the oven to 325 degrees. While the oven is preheating, grease a baking dish (a 9 x 13 cake pan is perfect, but you can also use a three-quart casserole dish). If you prefer, you can spray the baking dish with a cooking spray such as Pam.

Chop the onions, place them into a cooking skillet one tablespoon of butter, and saute them. Next, combine the canned soup, sour cream, salt, pepper, and cheese into the same skillet with the onions. Stir the mix over medium heat until the cheese has melted; it should have a sauce-like appearance.

Place the thawed hash brown potatoes into the baking dish. Pour the sauce over the top of the potatoes.

Saute the remaining butter and crumbs together. The crumbs can be almost anything you have handy, such as corn flakes, potato chips, non-sugared cereal, bread crumbs, or French's fried onions. (If you decide to use the French's fried onions, there is no need to saute them in butter.)

When finished, sprinkle the crumbs on top of the unbaked casserole. Place the casserole into the preheated oven and bake it uncovered for about forty-five minutes or until the mixture is hot and bubbly. Remove from the oven and let stand for about ten minutes before serving. The casserole serves approximately eight to ten people.

For an added touch, add some ham to the casserole. You will mix the recipe as above, but add two cups of chopped ham into the soup and sour cream sauce. The ham should be cut into bite size pieces.