One of the ladies that I visit teach is getting married tomorrow and I got a phone call last night that they need some funeral potatoes provided. Of course I'd love to help, just one problem. I've never made funeral potatoes before, and I can't remember ever having eaten them either! It's a good thing I have a mother-in-law. Lucky for me she just made these the other night and she totally came to the rescue and provided me with her recipe and she's letting me share it with you! Here is Katie's sour cream potatoes recipe-
6 russet potatoes, peeled (or 12 small red potatoes)
Boil in salted water until tender
While the potatoes are boiling:
Saute 1 chopped onion in a little olive oil
1-28 oz can cream of chicken soup (or 2 small cans)
1 cup sour cream
1 teaspoon seasoning salt
1 cup shredded cheddar cheese
shred the boiled potatoes and stir into the creamed mixture with the sauteed onions
Pour into greased casserole dish and sprinkle top with cheese or bread crumbs or smashed corn flakes.
Cook in 350 degree oven for about 30 minutes until bubbly and golden.