My version of Funeral Potatoes. Diced chilies can be added, 4 oz. Diced meats can also be added.
Servings: 6-8Prep Time: 10 min Cook Time: 45 min
32 oz (2 lbs) shredded hash brown potatoes, slightly thawed (I like Ore-Ida)
2 cups sour cream
2 cans cream of chicken soup, condensed
1 (8oz) pkg cream cheese
2 cloves garlic smashed and diced finely (or 1/4 tsp garlic powder)
1 large onion, peeled (yellow or white)
1 1/2 cups Asiago Cheese, grated
1 cup cheddar cheese, grated
4 Tbsp butter
1 bag Pepperidge Farms stuffing mix, variety of your choice
1/2 Tbsp dry parsley flakes
Set oven to 350 degrees F.
Soften cream cheese 20 seconds in microwave. Mix cream of chicken soup, condensed, with cream cheese. After blending thoroughly, add in sour cream and Asiago cheese. Again blend thoroughly. For onion, take it whole with skin off and rub it on the grater to make a mushy pulp out of it. Add that and garlic. Also add in cheddar cheese. Again stir well.
Add in the mostly thawed potato hash browns and mix thoroughly. Spray a 9×13 with non-stick spray. Pour in this first mixture. Melt the butter and mix in with the bread crumbs/stuffing mix with some parsley. Sprinkle evenly on top of casserole.
Place in oven for 45 min. Place slices of Provolone on top. Back into oven for 25 minutes so potatoes are cooked.
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