Funeral Potatoes

The weather is still fabulous here–in the high 60’s today. Hard to believe that it was snowing hard, a week and a half ago. The nice thing is that if you want to be outside, it’s crisp and wonderful. But if you need to work in the house, it feels great to throw the windows open and keep going. Perfect weather for sorting out the garage…or making pumpkin cookies…or molasses cookies…or popcorn balls. Yikes–luckily, it’s also perfect weather for taking long walks! Looks like I’m going to need them.

This is a great recipe that is just as easy to make in a large batch as it is to scale down. Any leftovers keep and reheat really well too.

 

 

Funeral Potatoes

15 lbs medium potatoes

3 small cans Cream of Chicken Soup

2 cubes butter

2 pints sour cream

3 cups shredded cheddar cheese

1 T. Onion flakes

2 tsp. chicken bouillon granules

2-3 cups Corn Flakes-moderately crushed

2 T. melted butter

Boil potatoes in salted water. Drain. Cut into cubes–I run them through a french fry cutter–it works great. Make sauce with the remaining ingredients–except corn flakes and 2 T butter. Pour sauce over potatoes in a large bowl and mix well. Transfer into greased roasting pan or two Pyrex 9 x 13 baking dishes. Put crushed corn flakes into a Ziploc bag with butter and mush the bag until the flakes look slightly damp. Sprinkle over potato mixture. Bake at 350 degrees for about 40 minutes for 1 large pan or 25 minutes for two smaller pans. Frightfully good!

 

What is your favorite pot luck food to bring to parties?

5.0 from 2 reviews
Funeral Potatoes
 
Ingredients
  • 15 lbs medium potatoes
  • 3 small cans Cream of Chicken Soup
  • 2 cubes butter
  • 2 pints sour cream
  • 3 cups shredded cheddar cheese
  • 1 T. Onion flakes
  • 2 tsp. chicken bouillon granules
  • 2-3 cups Corn Flakes-moderately crushed
  • 2 T. melted butter
Instructions
  1. Boil potatoes in salted water. Drain.
  2. Cut into cubes.
  3. Make sauce with the remaining ingredients--except corn flakes and 2 T butter.
  4. Pour sauce over potatoes in a large bowl and mix well.
  5. Transfer into greased roasting pan or two Pyrex 9 x 13 baking dishes.
  6. Put crushed corn flakes into a Ziploc bag with butter and mush the bag until the flakes look slightly damp.
  7. Sprinkle over potato mixture.
  8. Cover with foil until the last 15 minutes of baking.
  9. Bake at 350 degrees for about 40 minutes for 1 large pan or 25 minutes for two smaller pans.

Spaghetti Sauce, etc.

 

I found this incredible spaghetti sauce recipe at Soule Mama and initially we only made a single batch—from the tomatoes in our garden–and had it for supper. But it was so good that we ended up leaving the noodles in the pan and sopping it up with an entire loaf of Italian bread.

Decadent…

That evening we bought another bushel of tomatoes and made enough sauce to last till January. The spices are just perfect–in fact, we had two neighbors come to the door to see what the fabulous smell was. One little pint was all we could spare… (snicker)

So at the end of the day, my daughter’s husband said, “Wow…you smell really goood…

…like pizza or something.”

Sheesh…

Note: The measurements for basil in this recipe are for FRESH basil. Please don’t add 1/2 cup of dried basil–that’s about 4 times too much.

 

 

Do you, or does anyone you know grow their own herbs? Which ones?