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Hey, Let’s Talk!

Crockpot Funeral Potatoes

As I promised last week a fun and good sounding recipe by Robin Bashinsky on the “My Recipes” website. I really like scalloped potatoes and have often wondered why the covered dish casseroles at church dinners or other gettogethers always taste so much better than the packaged or frozen dishes you can make at home. AND I’ve tried a few scratch-made but they were too much like gravy making for me to be very successful with any ot them. When I read Robin’s I quickly realized that all I had to do was dump all the ingredients into a medium sized crockpot and “walk away for a few hours” as she puts it .... so with that said, there’s not much chance of me screwing this up.

Ms. Bashinsky asks us to stir together a 32 oz. pkg, of frozen diced hash brown potatoes, 4 oz. or about a cup each of pre-shredded Cheddar Cheese, Mozzarella cheese, and Monterrey Jack cheeses. Gently toss together to mix then add a cup each of sour cream and of chicken broth then 1 ten and a half oz. can of condensed Cream of Mushroom Soup with salt and pepper to taste. When all this has been incorporated fairly well cover and cook on LOW for three and a half hours then uncover and stir well. Finally re-cover and cook another 30 minutes or until thoroughly heated and top with crushed potato chips.

Robin said she uses Ore Ida potatoes and Campbell’s soup but, “If you are feeling adventurous you could try any condensed “Cream Of ” type soup as well as any combination of the melting cheeses. She says this potato dish makes a great side for a heartier meat dish but be sure to “wash them down with lots of iced tea!”

 

 

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