Saturday, January 9, 2010

Funeral Potatoes

Grandma Read's funeral potatoes:

6 large potatoes (peeled, sliced and boiled)
1 can cream of mushroom soup
2 ½ cups cheddar cheese
1 medium onion, diced
1 pint (16 oz) sour cream
½ tsp salt
¼ pepper

Lightly grease a 9X13 pan. Combine soup, cheese, onion, salt and pepper. Place potatoes in pan; cover with sauce and bake for 40 minutes at 350 degrees.

1 comment:

Kristin said...

No cornflakes, really? I love the texture it gives the potatoes. I think the crunch makes the whole dish. To each their own, eh? :)