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Funeral Potato Casserole Recipe

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This recipe for Funeral Potato Casserole, by , is from Recipes from the Heart , 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!

Contributor:  
Contributor:  
Gina Baird

Category:
Category:

Ingredients:  
Ingredients:  
5 medium potatoes, unpeeled
3/4 cup grated cheddar cheese
1 can cream of mushroom soup
1 cup sour cream
2 cups crushed corn flakes (optional)
1/2 cup chopped onion
1/4 cup melted margarine
salt and pepper
1 T margarine or butter, melted (optional)

Directions:
Directions:
Make and refrigerate this casserole the day before you want to eat it for best taste. Boil the potatoes in the skins until done. Do not overcook. Cool and peel (You can used left over baked potatoes for this recipe also.) Grate the potatoes into a large bowl and add the grated cheddar cheese, salt, pepper to taste, the soup, sour cream, onion and the melted margarine. Mix well, Put in a 8 x 8 pan and sprinkle with crushed corn flakes that have been mixed with the melted butter. (These are optional). Refrigerate overnight. Or you can bake and eat the same day if needed. Bake at 350 degree oven for 30 minutes. This recipe can be doubled and fills a 13 x 9 inch cake pan to serve 12. This recipe is in the Parkinson cookbook by Donalyn Parkinson.

Number Of Servings:
Number Of Servings:
serves 6

 

 

 

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