This casserole is also known as cheesy potatoes or funeral potatoes, depending on who you ask. There are about as many recipes and even toppings for this as there are people in any given family, so this is a very flexible dish for people's tastes, preferences, and allergies. This is the recipe our mom used growing up.
6 to 9 potatoes
1/4 cup butter
1 can cream of chicken soup
1/3 cup chopped onion
1 pint sour cream
1 1/2 cups shredded cheddar cheese
Cook potatoes in skins (don't overcook them). Cool, peel, and coarsely grate the potatoes. To mix sauce, heat 1/4 cup butter with the soup. Blend in the sour cream, onion, and cheese into soup. Layer mixture with potatoes in a 2 1/2 quart casserole dish or a 9" x 13" pan. Slightly mix with a fork to even mixture with potatoes. Top with extra cheese or your preferred topping. Heat in a moderate oven until bubbling.
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