CHEESY FUNERAL POTATOES

Cheesy Funeral Potatoes image

Provided by Amber C.

Categories Potato

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

Previous Next

6 -8 potatoes
16 ounces sour cream
1 (10 1/2 ounce) can cream of chicken soup
5 ounces milk, I usually use the empty coc soup can and fill it 1/4-1/2 way
1 1/2 cups cheddar cheese, grated
1/2 cup butter
1/2 cup onion, chopped
2 ounces canned diced green chiles
salt and pepper
1 cup corn flakes or 1 cup potato chips, every once in a while we will add this to the top of the casserole

Steps:

*Reduced or fat free ingredients it will change the overall flavor and consistency so keep that in mind if reviewing :)*.
Boil potatoes with skin on and 1 bay leaf for about 20-25 minutes (make sure you do not over boil your potatoes, they still need to be firm enough to grate). Prep or cook time doesn't include boil time.
Peel and grate cooled potatoes into your 9x13 baking dish.
In a saucepan heat butter, coc soup, sour cream, 1 c cheese, onions and chilies; stir until ingredients have melted or are well combined.
S & P to taste.
Add grated potatoes to saucepan and mix until blended.
Add 5 oz milk or just enough that mixture isn't too wet.
Spoon into the 9x13 baking dish.
Top with remaining cheese and bake @ 350 degrees for 20 minutes Optional: If you like a little crunch, add corn flakes or broken potato chips to the top of the cheese.

Nutrition Facts : Calories 326.2, Fat 22.2, SaturatedFat 13.2, Cholesterol 59.7, Sodium 409.9, Carbohydrate 25.2, Fiber 2.6, Sugar 3, Protein 7.8