Cheese Potatoes AKA Funeral Potatoes

6 or 7 peeled Potatoes
1 pint Sour Cream
1 can Cream of Chicken Soup diluted 1/4 cup Water
1 cup shredded Cheddar Cheese
1 med. chopped Onion
1/4 cup melted Butter
1 cup Corn Flakes
Salt and Pepper to taste

Boil whole peeled potatoes till tender. Cool till you are able to handle them and shred with a cheese grater in greased casserole dish.
In a separate bowl mix together sour cream, chicken soup, water, shredded cheddar cheese, chopped onion, salt and pepper together. Pour over potatoes.
Mix melted butter and corn flakes and cover the potatoes and cheese mixture.
Bake at 350 degrees for 30 minutes.

Potato and Cheddar Soup

2 cups Water
2 cups peeled potato cubes
3 tbs. butter
1 sm. onion chopped
3 cups Milk
3 tbs Flour
Black Pepper
1/2 tsp. Sugar
1 cup shredded Cheddar Cheese
1 cup cooked Ham

Bring water to boil in large saucepan. Add potatoes and cook till tender. Drain reserving liquid measuring 1 cup. Add if necessary. Melt butter in saucepan. Add onion; cook and stir until tender. Add flour, season with black pepper. Cook 3-4 minutes. Gradually add potatoes, reserved liquid, milk and sugar to onion mixture; stir well. Add cheese and ham. Simmer over low heat for 30 minutes. Stirring frequently.

Shepherds Pie

1 lb. Hamburger
1 or 2 cans of Cream Corn
Mashed Potatoes
Cheese grated

Make mashed potaoes with either real or imitation potato flakes. Brown the hamburger. Beginning with potatoes, layer potatoes, hambuger and cream corn, ending with potatoes on top. Sprinkle grated cheese on the top and cook in the oven at 350 degrees until cheese is melted and casserole is hot.