Friday, December 25, 2009

Church Potatoes (aka Funeral Potatoes)

These are commonly called "Funeral Potatoes" but that is rather morbid--and you can have them at happy times of year. We enjoy them at Easter and Christmas...they go GREAT with a nice ham dinner.

6 potatoes, diced and boiled*
(you can also use frozen hashbrowns, diced or shredded)
1 can cream of chicken soup
1/2 soup can of milk
1 cup sour cream
1 cups cheddar cheese, grated
1/4 cup grated onion (optional--I use 1 Tbsp. dried minced onion)
salt and pepper to taste

3 Tbsp. butter, melted
2 cups corn flakes, crushed

1. *Peel potatoes, dice into 1/2" pieces, place in large pot with water 1" above potatoes. Boil for 10-12 minutes until just tender. Drain.

2. While potatoes are boiling, mix soup, milk, sour cream, cheese, onion, salt and pepper together. This will be a sloppy mixture.

3. Add the potatoes to sloppy mixture. Toss and coat well. Pour into a 9x13" pan.

4. Toss crushed corn flakes with butter and sprinkle over potato mixture. Bake at 350 for 30-45 minutes or until hot and bubbly throughout.

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