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Saturday, October 2, 2010

Potato Cheese Casserole

6 large potatoes boiled or baked
2 cans cream of chicken soup
1/4 cup minced onion
1 pint sour cream
1 cup grated cheese
2 cups corn flakes Peel and grate cooked potatoes. Add onion, soup, sour cream, and cheese. Mix together and put in a cake pan. Bake at 350 for 45 minutes. Mix crushed corn flakes with a small amount of margarine, put on top. Optional: Add chunks of ham to potatoes. Freezes well.

1 comment:

Susan said...

That's almost what we call Funeral Potatoes, because they are made for so many after-funeral dinners! Usually we use the grated potatoes from the freezer aisle, though, because it's faster, and I like it with bacon bits crumbled in, too. And if I'm out of chicken soup, I've used potato or celery. =) Isn't cooking just the most fun? Not the Julia Child way - that's too picky for me!

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Rebecca made some cup cakes