FUNERAL POTATOES & DIESEL

The last time I was in Utah I found this fabulous recipe for funeral potatoes.  Thusly named because they are taken to families who are planning or finishing a funeral.  Do not be put off by the name.  This recipe is a for sure keeper.

I had finished preparing dinner and everything was on the counter ready to be consumed by the family.  We've taken to buffet style dinners.  Fill, eat, go.

Scott, Hope and I are sitting at the table attempting to enjoy the tantalizing morsels.  Diesel starts whining.  We don't know where he is but we can certainly hear him.  What's wrong with that dog?  Where is he?  Does he need to go out?

None of the above.  He's in the kitchen sitting under the counter where the potatoes are nestled.  Nose in the air, eyes fixed on the prize, lips being licked.  He wants those potatoes big time.  So what's a pet mom to do?  Give him (and Dakota) their own serving.  They LOVED them.  Yep.  Apparently we have doggie vegetarians in the house.

Even the dogs are Roderick's.

UTAH FUNERAL POTATOES
1 32 oz. package of freshly shredded hash browns (I use frozen)
2 cups cream of chicken soup
2 cups of shredded Monterey and cheddar cheese
2 cups sour cream
1/2 cup of minced dried onion
1/2 teaspoon of sea salt
1/4 teaspoon of freshly ground black pepper
1 cup of unsalted butter, melted
1 1/2 cups corn flakes (I use a little more to cover the top)

Preheat oven to 350 degrees.  Combine hash browns (let them thaw just a tad), soup, sour cream, cheese, salt and pepper, dried onion and 1/2 cup melted butter.  Spread mixture into a 9x13 dish.  Mix 1/2 cup butter with corn flakes making sure to coat thoroughly.  Spread over potato mixture and bake for 40 minutes covered with foil.  Remove foil and bake for 5-7 minutes more until golden brown.  Serve as a stand alone meal or side dish.

Try out the leftovers on your dog(s).  Let me know if they loved them too!