(So called because they are a favorite at funeral luncheons.)
6 medium potatoes
1 can cream of chicken soup, undiluted
1 cube margarine, melted
1/2 pint sour cream
1 cup grated cheese
1/3 cup finely chopped onion
1/3 cup finely crushed cornflakes
Cube potatoes into bite size pieces and boil in salted water until just tender. Make sauce by mixing soup, margarine, onion, and sour cream. Drain potatoes and transfer to a baking pan. Pour sauce over top and sprinkle with cheese. Bake at 350F for 30 minutes. Top with crushed cornflakes during final 10 minutes of bake time.
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