Funeral Potatoes
Ingredients
- 6 cups peeled, diced russet potatoes
- 1 can(s) condensed cream of chicken soup, 10¾-ounce
- 1/2 soup-can whole milk
- 1 cup(s) sour cream
- 1 cup(s) grated sharp cheddar cheese
- 1/4 cup(s) grated onion
- Salt and freshly ground black pepper, to taste
- 4 tablespoons butter
- 1 cup(s) cornflake crumbs
Instructions
- Place the potatoes in a large stockpot with enough water to cover. Salt lightly. Bring to a boil and cook for 10 to 15 minutes, or until there’s still a bit of bite to the potatoes.
- Drain the potatoes and arrange them in a greased 3-quart casserole dish. Heat the oven to 350°.
- In a medium bowl, combine the soup, milk, sour cream, cheese and onion. Add salt and pepper, to taste, and pour the mixture over the potatoes.
- In a small saucepan, melt the butter over a low flame. Add the cornflake crumbs and stir until mixed.
- Sprinkle over the casserole and bake, uncovered, for 30 to 45 minutes, until the crumbs are lightly browned and the potatoes are bubbling.
