Today is Scalloped Potatoes. I will be serving the potatoes with ham from my freezer and canned green beans.
Scalloped Potatoes (Better known as Funeral Potatoes in Utah-weird, I know!)
5 c. (FD) THRIVE Potato Dices
1 c. THRIVE Sour Cream Powder (rehydrated with 1 c. water)
2 recipes Magic Mix Cream of Mushroom Soup (to equal 2 cans Cream of Mushroom Soup)
1/2 c.THRIVE Butter Powder (rehydrated with 1/2 c. water)
1 1/2 c. THRIVE Shredded Cheddar Cheese
1/2 tsp. THRIVE Iodized Salt
1/4 tsp. black pepper
2 c. Corn Flakes, crushed
1/4 c. margarine, melted
Pour 10 cups water into a large pot and bring to a boil; add potato dices and boil 10 minutes. Drain potatoes and pour into a 9x13 baking dish. Add sour cream, cream of mushroom soup, butter, cheese, salt and pepper; stir to combine.
Combine crushed corn flakes and melted margarine; sprinkle over casserole. Bake at 350 degrees 30-45 minutes or until casserole bubbles around the edges.