The holidays are coming, which means overload on yummy food! I think Thanksgiving is my favorite as far as feasting goes, but Christmas has some yummy traditions as well. One of my favorites is cheesy potato casserole, also known as “funeral potatoes”. I don’t know why they have been given the name of funeral potatoes; it kind of give them a bad rep! I suppose it’s somewhat of a cultural thing. In our church, we always put on luncheons for families after funerals, and this cheesy potato dish not only feeds a lot of people, but it’s incredibly delicious and for some, a comfort food. There are lots of funeral potatoes at “Mormon” funerals. In fact, this tutorial was photographed while making them for a funeral! How’s that for authentic?
Funeral potatoes have definitely become one of those food for me: comfort. When my mom died, they asked me what theme of food we wanted for our luncheon and I told them I didn’t care what they made, so long as there were funeral potatoes! They honored my request and brought in loads of potatoes, lasting for days! Is it weird that I found comfort in potatoes? I may have a problem.
We make these potatoes at other times besides funerals. It’s become an Easter tradition and sometimes we make them for Christmas dinner, rather than repeating the same feast from Thanksgiving. If you are looking for a different spin on potatoes, give this dish a try!
Here’s what you need:
You can use either shredded hashbrowns or diced. I usually like the diced but let’s be real, it’s gonna taste delish no matter which way you cut the potato.
This dish is super easy to make. First, mix your soup, 1 stick of butter, sour cream, 1 cup of cheese, onion and salt and pepper.
Next, add your potatoes. Mix it really well.
Spread your potatoes into a 9×13 dish.
In a separate bowl, mix together your cornflakes and 1/2 cup butter. Then, spread them on top of the casserole. Top with the remaining cheese.
Pop your casserole into a preheated (350 degrees) oven. Keep an eye on them; it should take between 30-45 minutes to bake. You’ll know they are done when the casserole is hot and bubbly.
That’s it! Serve and enjoy…and try not to eat the whole pan in one setting.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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- 2 pounds frozen potatoes, diced or shredded
- 1 stick butter melted
- 1 can condensed cream of chicken soup
- 1 cup sour cream
- 2 cups cheddar cheese, grated and divided in half
- 1/4 cup onion, finely chopped
- 2 cups corn flakes
- 1/2 cup butter melted
- salt and pepper, to taste
Ingredients
|
|
- Preheat oven to 350.
- Combine soup, 1 stick of melted butter, 1 cup cheese, onion, sour cream, salt and pepper. Mix well.
- Add the frozen potatoes and stir until combined.
- Place potatoes in a 9x13 pan.
- In a separate bowl, mix cornflakes with 1/2 cup melted butter. Sprinkle on top of the potato mixture in the pan. Top with remaining cheese.
- Bake, uncovered, for 30-45 mins or until it is hot and bubbly all the way through.
