“What in the heck are funeral potatoes?” You may be asking, “and why the morbid name???”
Where I live, in Utah, it is common to see these potatoes at luncheons served after a funeral services to the families of those who have passed on. So that is where this dish got it’s very catchy and alluring name. 🙂
Either that or it could be that they are just TO DIE FOR! 🙂 You decide!
There are many different variations on this popular dish. Even though I admit that my personality be a little “saucy,” I prefer my funeral potatoes with a little higher potato content. However, if you prefer, you can decrease the amount of hash-browns. I won’t even be slightly offended!
You can buy corn flake crumbs pre-made in a box in the baking aisle of your grocery store or buy regular corn flakes and crush them by putting them in a Ziploc bag and going over it with a rolling-pin a few times until the crumbs are the size you want them. In the pics, I used “pre-crushed” crumbs, but I think I actually prefer the ones I crush myself, because I like them a little more coarse and not quite as fine. But really, either way is yummy…or “nummy,” as my family likes to say!
If you can’t get your hands on any corn flakes, try using breadcrumbs, crushed saltines, or chips. They still give the added crunch that the corn flake topping adds!
| Prep Time | 15 min |
| Cook Time | 50 min |
| Passive Time | 5 min |
| Servings |
servings
|
- 1-14.5 oz can condensed cream of chicken soup
- 1-16 oz container sour cream
- 1 onion diced
- 2 24-26 oz pkgs. frozen shredded hash brown potatoes
- 2 cups shredded cheddar or colby jack cheese divided
- 2½ tsp salt
- 1½ c corn flake crumbs
- 6 Tbsp butter (salted) melted
Ingredients
|
|
- Pour soup, sour cream and onion into a large pot over medium heat. (If potatoes are already defrosted, you can just combine everything in a large bowl.) Stir to combine.
- Add potatoes, 1 ½ cups of the shredded cheese and salt and stir to mix well.
- When the potatoes seem defrosted, pour mixture into a greased 9x13 pan. (Can be placed in oven while still frozen, but you may need to allow additional baking time.)
- Cover with foil and bake at 400* for 45 minutes or until potatoes are tender.
- Remove from oven. Sprinkle corn flake crumbs evenly over potatoes. Drizzle melted butter over cornflakes. Sprinkle remaining ½ cup cheese on top.
- Return to oven and bake another 5 minutes or until cheese is melted and bubbly.
*Fresh shredded or cubed potatoes may be used in place of the shredded potatoes. Partially baking or cooking in the microwave the day prior and cooling completely prior to shredding or cutting is recommended. If not partially cooked, baking time will need to be increased and it could affect the texture of the sauce in this dish.
I love your Funeral Potatoes! They are DELICIOUS!