Cheesy Hashbrown Potato Casserole-Funeral Pototoes

Instructions

 1 (32 Ounce) bag frozen shredded hashbrowns divided

2 (10.75 ounce) cream of chicken soup

2 cups sour cream

1/3 cup onions (chopped)

1/4 t salt

1/8 t pepper

2 cups shredded cheddar cheese (divided)

Topping

2 cups Ritz crackers (or crushed corn flakes)

1/2 cups butter (melted)

Instructions

Lightly grease a 9x13 inch pan with a no 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 the 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.  

~Potatoe Cassarole~

10-12 potatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1 pint sour cream
1/2 c. chopped onion
1 1/2 c shredded cheese
salt and pepper to taste
Boil potatoes in skins, peel and shred.
Mix all the ingredients together into shredded potatoes. 
Spread into a 9 x 13 pan, bake at 350 degrees for 30-40 minutes or until done.

It is faster and easier to use frozen harsh browns.

These are super yummy and go with so many dinners!!