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

Funeral Potatoes Recipe

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This recipe for Funeral Potatoes, by , is from The Zundel Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorna Zundel

Category:
Category:

Ingredients:  
Ingredients:  
6 large whole potatoes, peeled, boiled and cooled.
2 cans cream of chicken soup
1 pint sour cream
1 1/2 c. grated cheese

Directions:
Directions:
Preheat oven to 350. Grate or finely dice the cooked potatoes. Stir all the ingredients together and place in a greased 9"x13" pan. Bake for 30 min.

Top with crushed cornflakes, potato chips or seasoned bread crumbs, or leave plain

Number Of Servings:
Number Of Servings:
6 to12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can add ham or cooked bacon to this dish.

 

 

 

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