18 November, 2009

Potato Casserole ..aka.. funeral potatoes

9 or 10 med. Potatoes (Idaho of course)
1 lrg. can Cream of Chicken
1 (16oz.) tub Sour Cream
Salt & Pepper to taste
2 C. Grated Cheddar Cheese
1/2 C. Cornflakes (op.)

Boil potatoes in a large pot until soft - but not squishy or difficult to pick up with a fork. This may take about 1-1/2 hours or so. Place potatoes in a cooled dish and set in fridge to harden and cool off a little.

About 1-2 hours take out of fridge and grate the potatoes into an 11-1/2 X 15-1/2 casserole dish. Add cream of chicken, sour cream, and 1-1/2 cups of the grated cheese. Salt and pepper to your liking and stir until everything is well blended.

Preheat oven to 350 degrees. Place in oven once preheated for 30 minutes. Layer cornflakes over top and then a layer of the remaining cheese over top of that. Place back in the oven for 5-7 minutes more.

*Cornflakes and cheese topping is not necessary as it is scrumptious without too.

*You can peel off the potato skin but a lot of it falls off as you grate (while some still gets in), but I find it a great time saver and it really tastes good as well.

This is a clear favorite of many people in Idaho and you really can't go wrong to add this to any main course. I recommend Kate's Wing Dings!

Health Info:
For 1 Cup Serving 164 Calories. This is without Cornflakes!

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