Friday, January 29, 2010

Funeral Potatoes

6-8 large potatoes, boiled and shredded
(shortcut- prepared frozen shredded hashbrowns 1 ½ to 2 lbs.)
2 c. cream of chicken soup
1 ½ c. sour cream
1 stick melted margarine or butter
1 ½ c. shredded cheddar cheese
Sauté onions in butter

Mix soup, sour cream, melted margarine and onions, and shredded cheese, Pour mixture over shredded potatoes. Sprinkle cheese over top of casserole. Bake uncovered at 350* for 45 min.

Optional: You can add 2 c. of cut-up ham pieces.

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