From my Montana friend, Jodi Bergman. Traditionally after Mormon funerals, a meal is provided for the family. The menu is usually ham, "funeral potatoes," rolls, salads, and cakes. This recipe is the one mostly used in my ward in Montana when I lived there. They are delicious! You don't need to wait for a funeral to enjoy these!
Fill 9x13 pan almost full with 6-8 medium potatoes that have been boiled in skins, cooled, peeled and grated (shoestring,) OR a package of frozen shredded potatoes.
Mix and spread evenly over top of potatoes:
1 can cream of chicken soup
1/2 cup butter or margarine, melted (1 stick)
1/2 pint sour cream
1/4 cup green onions (include part of tops)
Mix and sprinkle over cream mixture:
4 oz. grated cheddar cheese
4 handfuls corn flakes, lightly crushed
3 Tbsp. melted margarine
Bake at 350 F for 25-30 minutes.
This recipe can be assembled ahead of time and refrigerated. Baking may take longer, due to chilled state of the ingredients.
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