It's all about the Funeral Potatoes. These are huge out here with the Mormon culture in Utah, but I actually enjoy them. They go especially good with turkey or ham:
INGREDIENTS:
- 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
PREPARATION:
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 or turkey 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.
Mama said a lot of things and be thankful was the one she never minded saying twice
--Drive-By Truckers
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