Funeral potatoes

Tastes great, easy to make, easy to store for later. But a lot of shortcut can be disastrous. Easy the amounts don't have to be the same every time to get great results. Wash potatoes. boil potatoes until fork goes in easy but doesn't break apart. peal, grate. Note potatoes will be hot. Short cute that works frozen has-browns. Brake apart and cover bottom of casserole dish more can be added before baking. Don't use instant, mash potatoes, slice, or dice. This type of shortcut may seem like it saves time but they don't give the texture that makes this taste great. So you have started the potatoes boiling. now is the time to start the sauce. Cream of chicken is best but celery or mushroom will work or combinations of the three can be used. start with one can of soup. Add about a cup of cheese grated melts the fastest but sliced, cubed or what ever you have will work. sharp Cheddar, provolone, fresh Parmesan, Colby are great. Any or all work heat low. mix often to avoid scouring. add a splash of milk mixture should be quit thick but stir-able. minced ham can be added or chopped chicken. and a spoonful or two of sour cream. pepper, garlic, onion, or celery are nice to flavor to taste. once cheese is melted and mixture completely heated pour on top of potatoes. About half mix then add more until evenly mixed. you can leave like this or sprinkle with bread crumb, Crushed crackers (Rites crackers, Chicken in a basket), corn flakes, or frenchies fried onion. At this point you can store for later. Freeze for a few weeks. refrigerate for a couple of days. Or put into oven. bake until heated and top is browned. 375'F for 20 minute if put right into oven. longer if coming out of refrigerator. leftovers can be reheated with sour cream or milk to get a fresh taste.