Wednesday, July 11, 2007

Funeral Potatoes

Funeral Potatoes
(my boys could eat these every day!!!)

6-8 medium pre-cooked potatoes (or a 2-lb pkg of frozen hash browns)
1/4 cup diced onion
1 can (10 ¾ oz.) cream of chicken soup (or cream of celery)
1/2 soup can milk
1 cup sour cream
salt and pepper to taste
3/4 cup crumbs*
3** tablespoons butter, melted
1 cup sharp cheddar cheese, grated

Heat oven to 350 deg.
Thaw frozen potatoes or cook fresh potatoes and cut into cubes (skin on or peeled to taste).
Place potatoes in a greased 2-3 quart casserole dish or a 9x13 cake pan.
Saute onion in 1T of the butter and spread over potatoes.
Combine soup, milk, sour cream and salt and pepper to taste. For a creamier dish, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potato/onion mixture.
Melt butter and combine with crumbs. Sprinkle crumbs over mixture.
Sprinkle cheese over mixture.

Bake uncovered at 325 deg F for 40 minutes or until hot and bubbly throughout.

This recipe serves approximately 8, and is often served with ham and green beans.

*Many things can be used for crumbs, such as corn flakes or Chex cereal, bread crumbs, French's fried onions, or potato chips)

**If using the French's fried onions, there is no need to saute them in butter, so you need only 1T of butter for the onions.

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