"Funeral potatoes" isn't the real name of this recipe. That's a name it picked up because ... well, because they're a regular at funeral luncheons. Well, Nina Mecham's recipe was for "Young Women camp potatoes." 8 servings 1 2-lb. pkg. frozen hash brown potatoes 1/4 C. chopped onion, OR 1/2 tsp. onion powder 2 cans cream of chicken soup 1/2 C. grated cheddar cheese 1 C. sour cream salt and pepper to taste Mix the potatoes and onion in a large bowl. In a smaller bowl, mix together the soup, cheese, sour cream, salt and pepper. Pour this goop over the potatoes and stir until it's just barely mixed. Put in a greased 9x13 pan. (You can sprinkle buttered corn flake crumbs on top before baking, for added color and texture.) Bake at 350 degF for 35 minutes.