Ingredients
-
2
-
1/2
-
2
-
1
-
1/2
-
3/4
-
1
-
2
-
1 1/2
-
4
-
-
-
-
-
Directions
Funeral Potatoes,I’m not sure where they get their name, but they sure are tasty! (and they don’t have to be served at funerals either!!),Very delicious! I learned the recipe at a repast. By a nice kind lady that gave me the recipe.,Par boil real actual potatoes. Cool,and peel. Shred tators. This method provides a creamier,authentic taste and texture,over hash browns.Do not boil gators as you would for mashing,you want a par boil,as so you can shred potatoes. Cream of chix. Soup is ok,but I prefer a chix based gravy.So in making rue for gravy,you get your butter portion.Shredded cheddar cheese 1 lb. 1 lb.of sour cream, ten med. Tators. Teaspoon salt.Teaspoon pepper. Dill weed if you like, I like to mix all wet ingredients together first,then lightly blend,mix into shredded tators. All sorts of variations are good from the simple original traditional recipe. Cream of celery soup, mushroom,Velveeta Cheese, etc.You get my drift.
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Steps
|
1
Done
|
Saute Onion in 1 Tablespoon Butter Until Translucent. |
|
2
Done
|
Mix All Ingredients, Except Cornflakes and 4 Tablespoons Butter, Together. |
|
3
Done
|
Put Potato Mixture Into a 9x13 Inch Baking Pan. |
|
4
Done
|
Combine Cornflakes and Butter, and Sprinkle Evenly Over Top of Casserole. |
|
5
Done
|
Bake at 350 Degrees F For 40-50 Minutes or Until Heated and Bubbly. |
