Funeral Potatoes

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Source: Family Archives

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NOT FOR THE LACTOSE INTOLERANT!

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My husband and my daughter have had actual arguments about the merits of shredded versus diced potatoes. 

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You can also use cream of mushroom soup, but we have allergies in the family. 

A lot of people use crumbled potato chips or fried onions or corn flakes for a crispy top. We just use more cheese. 

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INGREDIENTS

1 large bag of frozen hash browns, shredded or cubed. Usually about 30 oz. (Thawed.)​

2 cups sour cream

1 can (10.5 oz) of cream of chicken soup

1 can (10.5 oz) cream of onion or celery soup

2 cups shredded colby Jack cheese plus extra for a topping

10 tbsp melted butter

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Preheat oven to 400. Beat the egg whites until stiff. Add sugar gradually and beat until stiff peaks form. Gently stir in nuts and chocolate chips. (If you choose not to include nuts, substitute 1 extra cup chocolate chips.)

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Drop teaspoon full of meringue onto a foil lined baking sheet. Place in heated oven. Turn off oven and leave the cookies overnight. While the temptation to check on them is strong, DO NOT OPEN THE OVEN DOOR. 

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Yield: 4 dozen cookies

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Note from Mama Harper: Some recipes call for vanilla, but she recommends against this because it changes the structure of the meringue. Sturdy meringues are required for shipping to hungry college students.