Thursday, December 30, 2010

Funeral Potatoes

This is a dish my mom always made growing up on holidays. I love it, and it is the ultimate comfort food.

7-8 Potatoes, boiled until very soft, cooled, peeled, and grated (Or use simply potatoes or frozen hashbrowns)
1 can cream of chicken soup
1 cup sour cream
2 TBSP melted butter
1/2 cup milk
1 1/2 cups grated cheddar cheese
1 cup crushed corn flakes
1 cup parmesan cheese
2-4 TBSP melted butter

Place potatoes in a greased cake pan.
Combine soup, 2 TBSP butter, milk, sour cream, and cheddar cheese. Spoon over potatoes.
Combine corn flakes, parmesan and butter. Sprinkle on top.
Bake at 350 degrees for 25-30 minutes.