Funeral Potatoes

Ingredients:

1 Bag of frozen hash brown potatoes (cubed, not shredded)
2 C of white sauce (homemade)
2 teaspoons of chicken bouillon mixed in
1 small container of sour cream (8 oz)
French's fried onions (2 T - 1/4 C depending on taste), crushed
Corn Flakes (about 1/2 C smashed into crumbs)
2 T butter + extra to grease pan
1-2 C sharp cheddar cheese, shredded (to taste)

Instructions:

Pre-heat oven to 400*

Make white sauce and add bouillon while cooking
Put potatoes in very large bowl. Add white sauce, salt & pepper, sour cream, onions, and cheddar cheese
Spread potatoes into 9x13 pan or casserole dish.
Melt butter and combine with corn flake crumbs.
Sprinkle buttered crumbs on top of potato mixture.

Bake at 400* or until "melty and bubbly" (about 40-45 minutes)

Penny Casserole

My boys love this casserole. It's from Taste of Home

Here's the link: Penny Casserole

My substitutions: I use frozen shredded hashbrowns (thawed) in place of the red potatoes. (Equivalent amount)

I also use frozen petite peas.

Tony Roma's Baked Potato Soup

2 Medium potatoes (about 2 C chopped)
3 T butter
1 C diced white onion
2 T flour
4 C chicken stock
2 C water
1/4 C cornstarch
1-1/2 C instant mashed potatoes
s&p to taste
1/2 t basil
1/8 t thyme
1 C half and half (get the fat free ultra-pasteurized)

1. Bake potatoes in oven or microwave. Let cool.
2. As potatoes cool, melt butter and saute onion until light brown. Add flour and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Cut potatoes in half lengthwise and scoop out contents with large spoon. Discard skin (or you can cut some of it up and put it in the soup - it's up to you). Chop baked potato into 1/2" bits and add to soup.
5. Add half and half and bring soup back to a boil. Reduce heat and simmer for 15 minutes until thick.

This soup is DELICIOUS and really simple.

The Machine Shed's Baked Potato Soup

The Machine Shed's Baked Potato Soup

2 1/2 pounds baby red potatoes, quartered
1/2 pound raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart milk
1 quart water
2 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup (1 1/2 sticks) margarine (about)
3/4 cup flour (about)
1/4 bunch parsley, chopped
1 cup whipping cream
Shredded Colby cheese, fried bacon bits and/or chopped green onions for garnish

Boil potatoes in water to cover 1 minute. Drain; set aside.

In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. Drain grease and return bacon, onions and celery to pot.

Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot but do not let soup boil.

In heavy, large saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.

Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.

Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions. Makes 6 to 8 servings.