For you, FPM- Funeral Potatoes

Now, before my Utah friends get all uppity about their own secret family recipes, let me say this. I did not grow up here, I do not consider myself a native and I cannot claim any Pioneer ancestry. I am the Pioneer of my family! I joined the LDS church when I was 19 and made the long trek West 3 years later. Okay, we trekked in a Honda Civic with air conditioning, but you see what I'm saying, right? So this is the recipe that *I* use (honestly, not very often) and like. Feel free to add your own in the comments below. Some of my friends have been opening their blogs up this week for "Ask A Mormon" Week. Open and honest discussion, a little bit of humor and a safe place to ask all of those things that you don't know about us Crazy Mormons. Hop over HERE to ask, hop over HERE to see who is about to be inducted in to the Funeral Potato Lovers of America, and please, go make a batch of Funeral Potatoes just for me. According to a friend of mine, you can only eat these with ham, a jello salad and Lion House rolls. Don't tell on me, I like 'em with pork chops and corn, and I am not fond of jello salad, especially if it is green and/or includes carrots. I told you, NOT FROM AROUND HERE! Oh, by the way, do not make these or even read the recipe out loud if you're on a diet.

Funeral Potatoes
1 large (32 oz) bag of frozen shredded hash browns
2 cans of cream of chicken soup
1 stick butter, melted
1 pint of sour cream
1/2 c. very finely chopped onions (gotta hide them from the kids)
2 cups shredded cheddar cheese
1 1/2 c. crushed L*ys plain potato chips-you can try another kind but they won't be as good!
handful of bacon bits (optional but tasty- FP purists would never use them)
Mix all ingredients except the chips and bacon bits in a large bowl, pour into a 9x13 pan, sprinkle the chips and bacon on top and bake at 350 for about 30 minutes.