Subject: [GRITS_N_COUNTRY_ROADS] Cornflaked Au Gratin Potatoes in Cream of Mushroom Soup
From: "sandyzsweets" <[email-masked]>
To: [email-masked]
Date: Fri, 27 Feb 2009 08:40:14 -0000
List-Id: <GRITS_N_COUNTRY_ROADS.yahoogroups.com>

A co-worker brought a dish similar to the recipe below to our office 
party and it was a hit with everyone.

6 large baking potatoes 
1 can Campbells cream of mushroom soup 
1/2 cup margarine 
1 cup sour cream 
2 cups of sharp cheddar cheese 
1/2 cup chopped onion (can omit)
2 cups crushed cornflakes cereal
1/4 cup melted butter  
parmesean cheese 

Par-boil potatoes. 
Preheat oven to 350.
Spray large rectangular casserole dish with cooking spray. 

In a large mixing bowl, mix together soup, margarine,and sour cream.  
Add shredded cheddar cheese and stir until combined.  

Slice par-boiled potatoes in thick slices and add to cheese mixture.

Pour into greased 9x13 baking dish.  Sprinkle chopped onion over 
potatoes.

Bake covered with foil for 30 minutes.  Remove from oven and sprinkle 
with crushed cornflakes and parmesean cheese.  Drizzle melted butter 
evenly over topping.  Put back in oven and broil uncovered for 
another 5 minutes or until topping is crisp and golden brown.

Incredibly cheesy and creamy!

NOTE FROM CAJUNLOU: I love this dish!  It is called Funeral Potatoes in the South.It is popular at funeral dinners as is reheats easily, and carries well, besides being darn good eats. Ya gotta try this one, folks.

It can be made with one package of frozen, diced style hash browned potatoes.  Don't use shredded hash browns as they turn mushy, don't omit the onion as it makes the dish and for heaven's sake don't add salt as this soup is loaded.  Take it from one who has done the don't and just about threw out the dish!  lol  

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