I took a modified version of a recipe I learned from Ms. Carla in Utah, Funeral Potatoes, to quilt group last night.  Those ladies loved it so much, they asked me for the recipe.  And when I say they loved it so much, we had just about 10 show up in our meeting, and they devoured all but a tablespoon of the taters, that were in a 9 x 13 glass pan!  So, without further ado, here’s the recipe:

Funeral Potatoes

1 pkg. frozen hash browns (either the shredded kind or diced kind, though I prefer the shredded)
1 8 oz. pkg. sour cream
1 can cream of mushroom (or cream of chicken) soup
1 can cheddar cheese soup
1 stick butter, melted
1 pkg. diced Hormel Ham
1 cup shredded cheddar cheese
Salt & Pepper to taste (because of the soup, I never salt it)
2 c. crushed Corn Flakes

Mix everything together except the Corn Flakes and place into a cake pan that has been sprayed.  Cover the top of the casserole with the Corn Flakes and bake at 350 for 45 min. if the hash browns have been thawed, and about 1 hr. 15 – 30 min. if they were frozen. 

Enjoy!