Saturday, April 17, 2010

Funeral Potatoes

Although the name is a little depressing these potatoes are very comforting; maybe that's why they're always served at funerals. These have been an Easter basic at our house for as long as I can remember. They can be put together the day before and kept in the fridge. Let them stand at room temp for a while before baking them, if you do store them in the fridge. 

¼ cup butter
1 can cream of chicken soup
2 cups sour cream
8 to 10, half cooked potatoes, grated
⅓ cup chopped green onions
2 cups grated cheddar cheese
Extra butter
In a small pot, heat butter and soup on low heat till butter melts, cool.  Add sour cream.  In a large bowl, combined remaining ingredients; pour soup mixture over top and gently stir. Place mixture in 9 by 13 baking dish; top with dots of butter.  Bake at 350° for 45 mins.

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