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Prep Time: 0 Minutes Cook Time: 37 Minutes |
Ready In: 37 Minutes Servings: 8 |
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Comfort food. Always served at Mormon Funerals. Goes great with ham, lime green jello and homemade rolls! Ingredients:
ingredients |
6 cups diced potatoes |
1 can (10 3/4 oz.) cream chicken soup |
1/2 soup can milk |
1 cup sour cream |
1 cup sharp cheddar cheese, grated |
1/4 cup grated onion (optional) |
salt and pepper to taste |
3 tablespoons butter, melted |
3/4 cup corn flake crumbs |
Directions:
1. Directions:
2. Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.
3. Combine soup, milk, sour cream, cheese, and onion
4. (see **note below)
5. and salt and pepper to taste.
6. Mix well.
7. Spread sauce over potatoes.
8. Melt butter and combine with corn flake crumbs.
9. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.
10. Notes:
11. * Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.
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