Funeral Potatoes

I stole this DELICIOUS RECIPE from the site that MANY of you recommended to me.  Our Best Bites.  I'm so glad I found out about it.  I even ordered their cookbook for an Easter present for myself.  I'm still waiting for it in the mail though, along with all the other books I ordered for my family for Easter, thinking I had plenty of time.  None of them came.  Sad!  Jared's Easter basket was beyond pathetic.  It had one Snicker's Egg in it.  That is the problem with online shopping sometimes.  You never know when your stuff is going to arrive.  But anyways!!!  Today, I bring you FUNERAL POTATOES/CHEESY POTATO CASSEROLE.

I made these for Easter dinner.

The whole pan was licked clean.

They are a MUST TRY.  Five stars.

Funeral Potatoes
Adapted from Our Best Bites
(I changed the amount of sour cream called for and added milk so it wasn't too dry without all the sour cream.  Below I will list the recipe according to how I made it.)

Funeral Potatoes
Recipe by Our Best Bites (and church kitchens around America)

1 small-medium onion, diced
2 cloves garlic, minced
1  Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
1 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded mild cheddar cheese
3/4 tsp. salt

A dash of black pepper

Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. 

Spread the mixture into a 9×13″ (or similar) dish and bake for 50 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.