Funeral Potatoes -- Carolyn Wood's Family

By CheeseDiva

This is a recipe I like that is in our church cookbook from when I was younger. It's by a cute lady who had seven children and volunteered to make meals for everyone and anyone whenever they were sick or needed help. Her husband was a professor at UC Davis. He was an agriculture teacher, did some genetic testing and made his own hybrid tomato, among other things. They moved down the street from my parents when he retired; next to his sister. Anyway, just a little background on the lady who's recipe it is. My mom makes this with frozen potatoes(grated) too sometimes. I learned that I need to leave the potatoes a little under cooked so they are easier to grate, otherwise they are mushy.

Ingredients

• 6 medium potatoes
• 1/4 c. butter
• 1 can cream of chicken soup
• 1 pt. sour cream
• 1/3 c chopped green onions
• 1/2 c. shredded cheddar cheese
• 3/4 c. corn flake crumbs buttered with 2Tbs. butter: or use crushed potato chips

Preparation

Step 1

ook potatoes in jackets, then peel and grate. Add 1/4c melted butter to hot potatoes.
Mix separately 1 can cream of chicken and sour cream. Put potatoes in baking dish(9x13), add green onions and grated cheese. Toss lightly with fork. Pour in soup and sour cream mixture. Top with buttered cornflake crumbs(or chips).
Bake at 350 for 30 minutes.Yield: 8-10 servings. Delicious with ham.