Funeral Potatoes
Source of Recipe
Posted By: LuAnn on CNC. Adapted from recipe posted by "Lori A" on TSR
Recipe Introduction
This casserole has such an awful name, "Funeral Potatoes," but really is a classic, and delicious!
List of Ingredients
10 - 12 potatoes, boiled in their skins, cooled, skins removed and
thinly sliced into a 9x12-inch pan
2 Tbsp. butter, melted
1 can condensed cream soup of your choice (I use mushroom)
1 soup can milk
1 cup sour cream
2 cups shredded Cheddar cheese (sharp Cheddar gives a more
pronounced cheese flavor)
Sliced green onions, including green tops
Topping:
2 - 3 cups cornflake cereal crumbs
2 Tbsp. butter, melted
2 Tbsp. Parmesan cheese, optional
Recipe
Spread potatoes evenly in baking dish. Drizzle the first 2 Tbsp.
melted butter over the potatoes. In a mixing bowl, stir together the
soup, milk, sour cream and green onions; pour over the potatoes.
Stir gently to mix the potatoes and sauce.
Bake for 15 minutes. (Or until very hot throughout - may take
longer if starting with cold potatoes).
Meanwhile, in a mixing bowl, combine the cornflake cereal crumbs,
second 2 Tbsp. of melted butter and Parmesan cheese. Sprinkle
over the partially baked potatoes. Return to the oven and cook
another 15 to 20 minutes, or until bubbly hot throughout, and crumbs
are lightly toasted.
NOTE: If short on time, frozen hash brown potatoes (thawed! - can
be thawed in the microwave) may be used.
|
|
member logon
