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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Funeral Potatoes Recipe

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This recipe for Funeral Potatoes is from Lake Wilderness Ward Relief Society Cookbook 2011, 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:  
7 large potatoes, boiled in skins*
1 can (11 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/3 cup chopped green onion
2 tbsp butter or margarine, melted
1/2 cup milk
1 cup corn flakes, crushed
1/2 cup parmesan cheese
2 tbsp butter or margarine melted
Directions:
Directions:
Peel cooked potatoes and shred. Spread in buttered baking dish. Mix together soup, sour cream, cheese, green onion, butter and milk. Spread mixture evenly over potatoes; do not stir. Mix together corn flakes, parmesan cheese, and butter. Sprinkle evenly over top of casserole. Bake about 30 minutes or until hot and bubbly.
Personal Notes:
Personal Notes:
*I always use a large bag of frozen diced hash browns instead of cooking potatoes myself.

 

 

 

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