"Hunger is the best sauce in the world."--Cervantes

Funeral Potatoes Recipe

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This recipe for Funeral Potatoes, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rahnny
Added: Tuesday, November 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6-8 medium pre-cooked potatoes (or a 2-lb pkg of frozen hash browns)
1/4 cup diced onion
1 can (10 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

Directions:
Directions:
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)

 

 

 

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