32 ounce bag shredded hash brown potatoes (frozen)
1 10 oz can cream of chicken soup
1 10 oz can cheddar cheese soup
1 cup sour cream
1/2 cup ranch dressing
1/2 cup plain yogurt
1 medium onion, diced
2 cups shredded sharp cheddar cheese
2 cups crushed tomato and basil potato chips
salt and pepper to taste
Instructions
Spray a 9x13 cake pan with vegetable spray and set aside.In a large bowl combine the cream of chicken soup, cheddar cheese soup, sour cream, ranch dressing, yogurt, onion, and cheddar cheese. Mix the ingredients together.
Fold in the frozen hash brown potatoes carefully. Spread the potato mixture into the prepared 9x13 pan.Sprinkle the top with the crushed tomato and basil potato chips. If you can’t find the chips in the recipe, be creative and use another flavor.
Bake in a 350 degree oven for about 45 minutes or until the mixture is golden brown on top and bubbling.Cool slightly and serve!
Originally Submitted
6/15/2011
0 Out of 5 from
0 reviews
You can add this Funeral Potatoes recipe to your own private DesktopCookbook.