Funeral Potatoes

• 1/2 cup melted butter plus 3 T
• 2 cans cream of chicken soup
• 1 pint sour cream
• 1/2-1 cup milk
• 2 cups shredded cheddar cheese
• 1 large bag frozen shredded hash browns
• 1 cup crushed corn flakes or break crumbs

Mix the 1/2 cup butter, soup, and sour cream in a large bowl. Stir in milk, then cheese and frozen potatoes. Mix well. Pour into a 9x13 pan. Mix cornflakes/bread crumbs and 3 T melted butter. Sprinkle on top of potatoes. Cook at 350*F for 30 minutes or until top in browned.

Haystacks

• 3 chicken breasts
• 2 cans cream of chicken soup
• 1/2 cup water

Cook on low in crockpot. Shred chicken. Serve over rice.

Additional toppings:

• cheese
• green onions
• bell peppers
• tomatoes
• chow mein
• pineapple
• etc.

Scalloped Potatoes

Ingredients:

• 3 lbs. yellow potatoes, peeled and sliced thin
• 1 clove garlic
• 3 cups milk
• 5 oz. gruyere cheese
• 3 T unsalted butter
• 1 cup heavy cream
• salt and pepper

Directions:

1. Heat oven to 325*F. In a large saucepan, combine sliced potatoes and milk, and place over high heat on the stove. Bring to a boil, then redue heat to low; cover, and simmer until potatoes just begin to get tender (around 3 minutes).
2. Meanwhile, great cheese. Drain potatoes and reserve milk. You should have about 2 cups starchy milk. If less than 2 cups, add more milk.
3. Rub a 3.5 quart casserole dish with garlic and butter. Arrange sliced potatoes in layers, season with salt and pepper and cheese between each layer. Dot remaining butter and pour in the milk and cream. Add remaining cheese on the top.
4. Cook in the lower third of the oven and bake until cheese is golden brown and milk has reduced and thickened, 80-90 minutes. Serve immediately.