Tutorial Thursday: Par-tay Potatoes (aka Funeral Potatoes)

This weekend I tried two of Julie's favorite recipes - Toffee Crack and Santa Fe Soup.
So I started to wonder, what favorite recipe I could share with you.
And after much deliberation, I settled on Funeral Potatoes.

In the world that I live in Funeral Potatoes are a staple at funerals.
Thus the name Funeral Potatoes.

No joke - if there is a funeral within the church congregation - funeral potatoes are served.
Well, my husband happens to love them
and doesn't think they should only be served at funerals.
Whenever we get together with his family for a big dinner,
most everyone wants them.
However, my mother in law hates that they are called funeral potatoes.
It's just too depressing a name for her liking.
So she is out to change the world and call them PARTY Potatoes.

Well, today I'm out to spread the {love} that is funeral party potatoes.
But I'm taking it one step further and calling them PAR-TAY Potatoes.

If you want to join in the PAR-TAY Potatoes Revolution,
here's what you'll need:
and

andand CHEESE!
How did I forget to take a picture of the cheese???

Here are the measurements:

1 (32oz) bag of frozen shredded hash browns

2 (10 3/4 oz) cans cream of chicken soup

2 cups sour cream

1 cup grated cheddar cheese

1/2 cup butter, melted

1/3 cup chopped onion (if you like onions)

2 cups corn flakes

2 T butter, melted

STEP ONE
Combine soup concentrate, sour cream, cheese, onion and melted butter.

STEP TWO
Gently blend in potatoes.

STEP THREE
Crush the cornflakes.

STEP FOUR
Combine the crushed corn flakes and 2 T of melted butter.

STEP FIVE
Dump the potato/soup concoction into a 9x13 pan.

STEP SIX
Sprinkle buttered corn flakes on top
and bake at 350 degrees for 30 minutes.
VOILA!
PAR-TAY Potatoes!

What's your family's favorite recipe?
Care to share?

I'll be linking up HERE!