Monday, December 29, 2008

Favorite Potato Casserole

Potato Casserole aka Funeral Potatoes

6 potatoes, cooked, peeled and grated
¼ cup butter
1 cup shredded cheese
1 can cream of mushroom soup
1 Tbls minced onion
1-2 cups sour cream
salt and pepper to taste

Melt butter; stir in soup, cheese, onion and sour cream. Mix with potatoes and seasonings. Put in baking dish and bake at 350° for 30 minutes. Can top with crushed cornflakes and dot with butter, if desired. Serves 6.

This is the boys' favorite way to eat potatoes. It's a fairly standard recipe, and I rarely measure anything. We've tried it with frozen grated potatoes, but prefer it the other way. I usually use the lower amount of sour cream, and just add regular milk if it seems too thick. My original recipe was submitted to the Hollister (California) Relief Society Cookbook by Jean Hawkins.

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