Funeral Potatoes
Ingredients
Instructions
Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.
Mix soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste.
If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well.
Spread sauce over potatoes.
Melt butter and combine with corn flake crumbs.
Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.
Notes:
* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.
Mix soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste.
If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well.
Spread sauce over potatoes.
Melt butter and combine with corn flake crumbs.
Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.
Notes:
* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.
Recipe Info
Views
3,970
Rating
Date
February 29, 2004
Categories
Potatoes