In Utah, there is a recipe that everyone has heard of called Funeral Potatoes. The reason they call it funeral potatoes is because it is usually served at funeral luncheons. I know, it’s a little weird. Anyway, the recipe is a casserole that usually contains hash browns, condensed creamed soup, onions, butter, cheese, and sour cream. Everyone kind of has there own variation of the basic recipe. It is usually served along with ham too. Well, I saw this recipe from Emaline at The Open Pantry. I had to try it. It’s basically the same recipe as Funeral Potatoes, except you use pasta instead of potatoes and ham is add to the casserole. This was a hit at our home. It is now going in the tried and true file. I also think it would be a great dish to take in to someone if they have a baby or surgery, etc. Thanks so much Emaline.
2 tbsp butter
1/4 cup chopped onion
1/2 cup chopped green pepper (I left the green pepper out)
1 can cream of mushroom soup
2 cups Swiss or cheddar cheese (I used cheddar)
1 cup sour cream
2 cups cubed ham
1 8 oz package egg noodles, cooked (I used shell macaroni because that’s what I had)
Mix all of the ingredients together. You can sprinkle additional cheese on top if you like (I did of course). Bake at 350 degrees until bubbly or golden brown.