Using your Dehydrated potates for Funeral Potatoes

Funeral Potatoes (using Dehydrated Potatoes)

This Easter I wanted to make those yummy Funeral Potatoes (also known as Cracker Barrel Potatoes or Cheesy Potatoes). I bought a lot of dehydrated potatoes and they need to be used! I also didn't have time to peel, cut, and cook other potatoes. Soooooooooo......I took two and a half cups of dried potatoes and put them in a pan full of quite a bit of water. I brought them to a boil (then turned them to low) and let them rehydrate and cook for 30 - 45 minutes. Try them to see if they are softish (not mush). I rinsed them off and then used them in my recipe. They were really great! These also work great for hash browned potatoes.

Cracker Barrel's Hash Browns Casserole

Ingredients

• 2 1/2 cups dehyrated potatoes (rehydrated and cooked until soft but not mushy)
• 1/2 cup margarine or 1/2 cup butter, melted
• 1 (10 1/4 ounce) cans cream of chicken soup
• 1 (10 1/4 ounce) can cream of mushroom soup
  
• 1 pint sour cream
• 1/2 cup onions, peeled and chopped
• 2 cups cheddar cheese, grated
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2. Mix the above ingredients together, place in prepared pan and bake for 45 minutes (covered with aluminum foil).