6 cups diced Potatoes - 2 lbs souther style has browns
1 can (10 3/4 oz) cond. cream chicken soup
1 can (10 3/4 oz0 cond. cream celary soup
1/2 soup can milk
1 cup sour cream
1 1/2 cups grated mild cheddar cheese
1/2 cup minced onion
Pepper to taste
Cook fresh potatoes or thaw frozen potatoes. Place potatoes in a 2-3 quart casserol dish or a 9x13 cake pan. Combine soup, milk, sour cream cheese, and pepper. Spread sauce over potatoes. Bake uncovered at 350 F for 30-45 minutes.
To make a meal out of this I have added chicken and green beans. Another variation we have eaten is ham and broccoli.
Source My sister-n-law Photo lift
4 comments:
Mmmmm... the Mormon families we knew on campus could fix the best funeral potatoes. I'll have to see if this recipe compares!
But... I don't think it's very good for our new healthy direction! :)
Your right, so a small portion is advised! ;)
Do any of you know a good receipe to subsutite canned chicken or mushroom soup? (to use in casseroles) I use canned soup ALL the time, and know it's not the best stuff... AND, these potatoes are totally the best.
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