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