Jo gives us one of her favorite recipes to dish up to her friends and family on her kitchen table. Utahns have a deep and ingrained LOVE of both potatoes and casserole dishes. So, really, what could be better than combining the two and adding lots of cheese? (Right? Right.)
6 medium potatoes (or substitute 1 large package of frozen hash browns)
1 can cream of chicken soup (do not dilute)
i cup grated cheddar cheese
1/2 cube butter
1/2 pint sour cream
1/3 cup grated onion
4 oz. softened cream cheese
Rosemary
Cube and boil potatoes until done (or unthaw frozen hash browns). Melt butter. In large bowl make sauce by mixing melted butter, soup, sour cream, cream cheese, cheddar cheese, and a pinch or two of Rosemary. Add potatoes and mix thoroughly. Transfer mixture to baking dish. Bake at 350 degrees until bubbling and potatoes are browned.
Cheesy potatoes! Sound wonderful! I may have to try this!
Yummmmadoodles…I can do this one!!! Thanks JO! Love you!
This is wonderful comfort food ~ I love how easy the recipe is… and the rosemary ~ one of my favorite herbs!
this looks delicious! and I’m with my good friend Koralee: yumadoodles!
Native Utahns call these Funeral Potatoes. Seriously. But despite the morbid name, they are delish! My Mom’s Funeral Potatoes are topped with butter-coated Corn Flakes to add a crunchy top layer. I always say my Utah recipes taste the best because they have either cream of chicken soup, cream cheese or sour cream - or most often, all three!
Please tell me what “1/2 cube of butter” is. Is that 1/2 lb or 1/2 stick? Thanks!