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    Amish Funeral Potatoes


    Source of Recipe


    mom
    6 cups diced potatoes*
    1 can (10 ¾ oz.) cond. cream chicken soup
    1/2 soup can milk
    1 cup sour cream
    1 cup sharp cheddar cheese, grated
    1/4 cup grated onion (optional)
    salt and pepper to taste
    3 tablespoons butter, melted
    3/4 cup corn flake crumbs

    Method:
    Cook fresh potatoes or thaw frozen potatoes Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.

    Combine soup, milk, sour cream, cheese, and onion and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

    Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.



    * Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

 

 

 


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