Mom's Cheesy Potato Casserole Aka Funeral Potatoes

Recipe by Amber C.
READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    cups cheddar cheese, grated
  • 12
    cup butter
  • 12
    cup onion, chopped
  • 2
    ounces canned diced green chiles
  • salt and pepper
  • Optional
  • 1
    cup corn flakes or 1 cup potato chips, every once in a while we will add this to the top of the casserole
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DIRECTIONS

  • *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.
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