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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Hot Potato Salad (Funeral Potatoes) Recipe

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This recipe for Hot Potato Salad (Funeral Potatoes) is from The Byrd Feeder, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 potatoes boiled, cooled, peeled and grated. (Or buy frozen hash browns. Buy two small bags and use approximately 1 1/2.)

Sauce:
Melt 1/4 cup butter
1 can cream of chicken soup
2 cups sour cream (lite sour cream works fine)
1/3 cup green onion, sliced
1 cup shredded cheddar cheese, divided


Directions:
Directions:
Mix the sauce together, using 1/2 cup of the shredded cheddar cheese. Add the sauce to the hash browns or grated potatoes. Put the mixture into a greased 9x13 pan. Heat in the oven at 350º until heated through or approximately 35 minutes. Sprinkle 1/2 cup cheese on top when you take the casserole out of the oven to serve.

The dish can be made ahead of time and refrigerated over night without baking. The next day, bake 45 to 50 minutes at 350.º

Personal Notes:
Personal Notes:
There are many versions of this potato casserole, and many different names. The basic recipe for this version came from Linda Brown in a family cookbook she put together many years ago before the ease of the internet.

 

 

 

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