Tuesday, November 16, 2010

Cheesy Potatoes My Way

Cheesy potatoes, funeral potatoes, call them what you want, are usually too dry and bland for my liking. I just amped it up a bit  and it turns out so much better. I served these at my sister's bridal shower and everyone loved them.

Cheesy Potatoes

1 package frozen shredded potatoes (got mine from fresh and easy, Ora Ida just seem to be too thick and mealy for this recipe)
2 cans cream of chicken soup
2 cups sour cream
1/3 cup green onions
1 1/2 cups sharp cheddar cheese
 Pepper, to taste
2 sleeves Ritz crackers, coarsely smashed
5 Tbsp butter, melted

In a large bowl, mix cream of chicken soup, sour cream, green onions, cheese and pepper together. Mix in the potatoes and pour in a 9x13 casserole dish. Add smashed crackers on top and pour melted butter over the crackers.

Bake 30 minutes at 350.

1 comment:

  1. Lol! We call them yummy potatoes... but they're not ever dry! (And we don't put corn flakes or crakers or bread crumbs on the top!)