Tuesday, July 15, 2008

Scalloped Potatoes

Ingredients:
8 Baked Potatoes
2 cans Cream of Chicken soup
1/2 tsp Salt (opt.)
1/2 cube butter or margarine, softened not melted (I just put it up into cubes and mixed it in)
1 pint sour cream
1 med. onion chopped fine (we used green onions)
2 cups grated cheese (used a little more than 2 cups)

Instructions:
Bake potatoes. Peel and slice (we left the peels on). Mix all the ingredients. Add sliced potatoes. Place mixture in 9x13 pan. Bake at 350 until hot & bubbly.

*If using boiled potatoes use only 1 can of soup and less then 1 pint sour cream.


Recipe by: Flossie Kay of Heyburn Idaho

3 comments:

  1. SOO good! and easy. My kids loved it!!! I boiled the potatoes and used light sour cream and low fat cream of chicken...tasted great!

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  2. Hey Tanya...these are called funeral potatoes here. I use defrosted hash browns because it's faster and add diced ham to it to make it more of a main dish. Just thought I'd share! I also use the low fat cream of chicken and fat free sour cream. Mmm..so good.

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  3. We make those too...also call them funeral potatoes, and put crushed up cornflakes on the top.

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