- 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.
- 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.
- Cover with foil until the last 15 minutes of baking.
- Bake at 350 degrees for about 40 minutes for 1 large pan or 25 minutes for two smaller pans.
Recipe by Gracious Rain at https://graciousrain.com/funeral-potatoes/
1.2.4