Sunday, July 22, 2012

Funeral Potatoes

6-8 medium pre-cooked potatoes (or a 2-lb pkg of forzen hash browns)
1/4 cup diced onion
1 can cream of chicken soup (or cream of celery)
1/2 soup can milk
1 cup sour cream
salt and pepper to tatse
3/4 cup crumbs
3 tablespoons butter, melted
1 cup sharp cheddar cheese, grated

1. Heat oven to 350 dg.
2. Thaw frozen potatoes or cook fresh potatoes and cut into cubes
3. Place potatoes in a greesed 2-3 quart casserole dish or 13x9
4. Saute onion in 1 Tb of the butter and spread over potatoes
5. Combine soup, milk, sour cream, and salt and pepper to taste. For a creamier dish, add 2-3 Tbs additional milk. Mix.  Spread sauce over potatoe/onion mixture.
6. Melt butter and combine with crumbs.  Sprinkle over top
7. Sprinkle cheese on top.
8. Bake uncovered at 325 for 40 min. or until hot and bubbly
9. Serves about 8.  Ofter served with ham and green beans.

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