funeral potatoes

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ONE OF MY FAVORITES

One must have a basic understanding of cooking to get this to turn out right.

pick out a casserole dish.

fill dish with shredded potatoes

boiled Reds are best cooked just long enough to get fork to go in. Peel and shred while still hot. need enough to fill casserole dish.

Don't have time to boil and peel. don't like holding a hot potato.
Non seasoned shredded hash browns store brands are best. totally fill casserole dish potatoes will settle when sauce is added. Break clumps apart before opening bags. NO COOKING OR HEATING AT THIS POINT
don't have frozen. want it from fresh potatoes. You can just mash your boiled potatoes; this doesn't give the right texture to the dish. only fill casserole dish 3/4 full


While potatoes are cooking

open cream chicken soup. start with one family or two small cans.
Sharp Cheddar Colby monetary jack and shredded Parmesan cheese.
Sour cream.
splash of milk

put into a sauce pan and start heating. Stir often to prevent burning

in fry pan
1/4 to 1/2 cups minced onion
2 to 4 slices of ham minced
saute until water cooked out of ham and browning.
and onion turns translucent
add to sauce that has warmed up

Sauce should have a nice yellow tint adjust cheese and sour cream to taste.

pour some mixture over potatoes in casserole dish. Mix carefully add add more sauce mix.

top with

nothing just brown in oven 350 to 400 F change time and temp to be able to serve hot

or

crushed corn flakes or bread crumbs or frenches fried onions Sprinkle on top still be able to see potatoes then cook until brown.

Save for later
let cool don't add any toppings cover and freeze.

place frozen casserole in oven and then heat to 350 add topping when starts to boil.
done when center heated and browning starts

Reheating left overs

just microwave or heat in oven add a little sour cream or milk stir