Funeral Potatoes

Ingredients:
1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers

Directions:
Preheat oven to 350 degrees. 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. Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Makes 6-8 main dish or 10-12 side dish servings.

Time to Make: about 15 minutes prep time plus 1 hour for baking
Difficulty: Easy
Recipe Origin: ourbestbites.com

Sour Cream Buns

Ingredients:
1 package active dry yeast
1/4 cup warm water (105°F to 115° F)
1 8-ounce carton dairy sour cream
3 T. granulated sugar
2 T. shortening
1 tsp. salt
1/8 tsp. baking soda
1 egg, slightly beaten
3 to 3 + 1/4 cups all-purpose flour

Cinnamon Spread:
2 T. butter, nearly melted
1/3 cup packed brown sugar
1 tsp. ground cinnamon

Icing:
1 - 2 cups powdered sugar
3 - 4 T. milk
1/3 cup butter
1 tsp. vanilla


Directions:
In a large bowl dissolve yeast in warm water. In a small saucepan combine sour cream, granulated sugar, shortening, and salt. Heat and stir over medium-low heat until warm (105°F to 115°F) and shortening is melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much of the flour as you can with a wooden spoon. Turn dough out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately soft dough ( 3 to 5 minutes total). Cover and let rest for 5 minutes.

Grease a large baking pan. Combine the ingredients for the cinnamon spread until well mixed. On a lightly floured surface roll dough into an 18x12-inch rectangle; Spread dough with cinnamon spread up to the edges. Roll up, starting from long side; seal seam. Slice into twelve 1-1/2-inch-wide pieces. Place each bun, cut side down, into the baking pan (OR in a prepared, greased, muffin cup). Cover and let rise in a warm place until 1/4 to 1/2 inch above tops of cups (45 minutes).

Preheat oven to 400°F. Bake buns in the preheated oven about 15 minutes or until golden brown. Remove from pans. Combine ingredients for the icing and spread a little over the rolls while still warm. Serve warm.

Tip: If you use a baking pan to bake the rolls, pack the rolls a little so that they will bake touching each other. This will make them better.

Time to Make: about 90 minutes
Difficutly: Easy
Recipe Origin: Better Homes and Gardens