Even though this is a very common recipe (also called Funeral Potatoes or Mormon Potatoes), it's a classic in our family. And it doesn't serve 12. Whenever I ask my guys what they'd like, this is what they request. We usually have it--with ham and Mom's rolls (though they are never as good as Mom's!)--on Christmas Eve and Easter. Here's how it became a favorite for us: When Scott and I were engaged and living in two different states, I asked Scott to send me his favorite recipes. I thought I could practice over the summer and be a prepared wife/cook after marriage. This was the first, and only, recipe he ever sent!
(The photo was taken at the Katmai Roost in August 2009. Notice Cheryl in the background dutifully setting the table/putting food on, while the guys are 'bellying up to the bar'!)
Golden Potato Casserole
6 medium potatoes, cooked with skins
1 can cream of chicken soup
2 c. sour cream
1/3 c. finely chopped green onions
1/4 c. butter
1-1/2 c. cheddar cheese
2 T. butter
Corn flake crumbs
Peel and grate potatoes into large bowl. Grate cheese, chop onions and add to the potatoes. Warm soup with 1/4 c. butter until butter melts. Remove and blend in sour cream. Pour over potato mixture and mix carefully. Put in 3-quart casserole dish. Dot with butter and sprinkle with corn flake crumbs. Bake at 325° for 30-45 minutes or until heated through. Serves 12.
(can substitute frozen hash browns for potatoes)
by Dee, wife of Barbara's son Scott
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