Funeral Potatoes
This recipe is my mom's, altered by me. The best funeral potatoes ever!
1 bay leaf
double recipe of Dana's condensed cream of mushroom soup
1/2 C melted butter
1/2 C onion, chopped fine
1 lb grated cheese or less (any kind)
3-4 C sour cream
wheat germ or crushed corn flakes
1 lb ham, cubed (optional)
Salt & pepper
Boil potatoes whole, skin on with bay leaf. Cool, skin and grate. Combine potatoes, ham, cheese and salt & pepper (omit salt if using ham) in large bowl. Mix soup, sour cream, butter and onion. Put half the potato mixture in 9x13 pan and spread half the soup mixture on top. Put the other half of the potato mixture on top of that, followed by the other half of the soup mixture. Top with more cheese and wheat germ or cornflakes. Bake 350°F approximately 30 minutes.
Recipe:
10 med-large russet potatoes1 bay leaf
double recipe of Dana's condensed cream of mushroom soup
1/2 C melted butter
1/2 C onion, chopped fine
1 lb grated cheese or less (any kind)
3-4 C sour cream
wheat germ or crushed corn flakes
1 lb ham, cubed (optional)
Salt & pepper
Boil potatoes whole, skin on with bay leaf. Cool, skin and grate. Combine potatoes, ham, cheese and salt & pepper (omit salt if using ham) in large bowl. Mix soup, sour cream, butter and onion. Put half the potato mixture in 9x13 pan and spread half the soup mixture on top. Put the other half of the potato mixture on top of that, followed by the other half of the soup mixture. Top with more cheese and wheat germ or cornflakes. Bake 350°F approximately 30 minutes.
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