Funeral Potatoes are a Mormon tradition. It used to be a dish that was made for funerals (or to share with the grieving family). Now the joke goes if you eat like this every day, you will soon be at your own funeral because eating all this sodium will cause a major heart attack!

Ingredients 

32 oz bag of frozen shredded hash browns
2 (10-3/4 oz) cans Cream of Chicken or Cream of Mushroom soup
2 cups sour cream
1-1/2 cup grated Cheddar cheese
1/2 cup melted butter or margarine
1/2 cup chopped onion (sauteed)
2 cups finely crushed corn flakes
2 tablespoons butter or margarine (melted)

Directions

Grease 9×13″ baking dish and preheat oven to 350º. In a large bowl, combine soups, sour cream, cheese, onions and 1/2 cup of melted butter. Gently fold hash browns into the mixture. Pour mixture into pan. Combine crushed corn flakes and 2 tablespoons of melted butter then sprinkle on top of the potato mixture. Bake for 1 hour.

Food Storage Variation

Rehydrate 16 ounces of dehydrated potatoes.  To rehydrate, pour boiling water over dehydrated potatoes until covered, and let sit until hydrated. If you have dehydrated onions, hydrate at the same time as the potatoes.

Instead of sour cream, use 2/3 cup powdered milk, 3/4 cup water and 1 teaspoon vinegar. Mix well and refrigerate. Then use 8 ounces regular sour cream, or you can double the substitute.