Funeral Potatoes~

I love these and they are so simple!

FUNERAL POTATOES! (these are rough measurements ~ add more or less as need or you desire!)

1 bag frozen hashbrowns
1/3 cup onions, finely diced
1/4 cup butter
1 can cream of chicken soup
1 cup sour cream
2 cups cheese
2 cups corn flakes, crushed

Saute onions in butter until they start to turn brown. Mix onions, soup, sour cream, and cheese in casserole dish and stir well. Add hashbrowns into sauce. Stir one cup of corn flakes into mix and then sprinkle remaining corn flakes on top. Bake at 350 for 30 minutes!

Potato Chowder

Potato Chowder

8 cups diced peeled potatoes
1/3 cup chopped onion
3 can (14 1/2 ounce each) chicken broth (you can make your own with boullion cubes)
1 can (10 3/4 oz.) cream of chickn soup, undiluted
1/4 tsp. pepper
1 package, (8 oz.) cream cheese, cubed
1/2 lb. bacon, cooked and crumbled (or Hormel bacon)
Snipped chives

In a slow cooker, combine first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon, cheese, and chives if desired. Makes 12 servings (3 quarts).

Dill Potato Salad

Dill Potato Salad

1 cup dairy sour cream
1/2 cup salad dressing
3 tbsp. vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dill weed
4 cups sliced cooked potatoes
1 cup thinly sliced celery
3/4 cup minced onion
1/2 cup diced peeeled cucumber, well drained
1/2 cup chopped green pepper
3 hard-boiled eggs, sliced

Mix sour cream with salad dressing, vinegar, salt, pepper, and dill weed. Toss together in large bowl, cooked potatoes, celery, onion, cucumber, green pepper, and allbut 3 or 4 egg slices. (save for garnish)

Mix gently with dressing and chill to glend flavors. Garnish with sliced eggs and serve from bowl. Or serve on crisp greens on individual plates.

Makes 6-8 servings.