Easy Funeral Potatoes

 I have posted two other recipes for Funeral Potatoes on here.  They are all a little different.  I made this recipe for our Easter dinner this year and we really liked it.  It's made with frozen hashbrowns, making for a quick and easy preparation.

Easter dinner

Easy Funeral Potatoes

2 cans cream of chicken soup

1-pint sour cream

1 1/2 cups grated cheddar cheese

1 onion, minced

1 32 oz package frozen shredded or diced hash browns, thawed

1 cup crushed potato chips on top

More grated cheese on top if desired

Preheat oven to 350.

Combine the soup, sour cream, cheese, and onion in a large bowl.  Add the hash browns and mix well.  Pour into a greased 13x9 and top with the crushed potato chips.  Bake for about 45 minutes until the top is browned and the crisp.

Cherry Turnovers

 

Cherry Turnovers

1 package refrigerated crecent rolls

4 oz. Cream cheese

Cherry (or blueberry, apple, or lemon) pie filling

1/2 cup powdered sugar

2 T. milk

1/2 tsp. vanilla

Preheat oven to 375.  Cut the brick of cream cheese into 1/2 oz blocks.  

Unroll crescents onto a greased baking sheet.  Put a block of cream cheese on each and 1 1/2 T. pie filling onto each.  Roll into a crescent shape.

Put 2 inches apart and bake for 12-15 minutes.  

Mix together the frosting ingredients and drizzle over the warm turnovers.  Serve warm.