FUNERAL POTATOES - Ann Durfey

 1 ONION, sauteed in 1 Tbsp Butter
2 lbs HASH BROWNS
1/2 cup BUTTER
2 cans CREAM OF CHICKEN SOUP
1 pint SOUR CREAM
1/2 tsp SALT
1/2 to 1 tsp MONTEREY STEAK SEASONING
1 tsp GARLIC
3 cups CHEESE (Longhorn, Cheddar or combination), loosly packed

Saute onion until translucent, mix all ingredients together

TOPPING:
1 1/2 cups CORNFLAKES, crushed

4 Tbsp BUTTER, melted

Combine cornflakes and butter, sprinkle evenly over top of casserole

Bake in 9x13 pan at 350 degrees for 40 to 50 minutes or until heated and bubbly.

 

Au Gratin Potatoes

7 POTATOES, boiled in skins until crispy tender
1 (16 oz) container SOUR CREAM
1 (10.75 oz) can CREAM OF CHICKEN SOUP
1/4 cup BUTTER, melted
1 cup CHEESE, grated (I like Colby-jack or Medium Cheddar)
1/4 cup ONION, minced

Preheat oven to 375 degrees F (190 degrees C).
Boil potatoes in water until a fork can pierce through the potatoes. I like them a little crisp.
Peel and grate the potatoes. Put in a mixing bowl.

In a separate microwavable dish, add minced onion and butter. Microwave until onion is tender (it will burn easily, so keep an eye on it).

Mix together and add to grated potatoes: sour cream, cooked onion & melted butter, cream of chicken soup and cheese; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish or casserole dish and sprinkle top with corn flake crumbs.

Bake in the preheated oven or microwave until the casserole is warmed through and bubbling.