I was asked to make "Funeral Potatoes" last week for my son's Blue & Gold Banquet for Boy Scouts. My oldest daughter asked me, "Are they called 'funeral' potatoes, because you'll die if you eat them?" NOT exactly... This potato dish is easy, feeds a crowd and has earned this silly nickname. Nonetheless, they are delicious and are perfect to serve with ham for Easter, which is right around the corner! Serves about 12.
3/4 cup onion, finely chopped
olive oil or butter
2 pounds (32 oz.) hash brown potatoes*
1/2 cup butter, melted
2 cans condensed Cream of Chicken soup
2 cups sour cream (1 pint)
1/2 tsp. salt
2 cups sharp cheddar cheese, shredded
2 cups Corn Flakes cereal, coarsely crushed
2 Tbs. melted butter
- Spray a 9 x 13" baking dish with non-stick cooking spray and set aside.
- Preheat oven to 350° F.
- Sauté onion in a little olive oil or butter until translucent.
- Mix hash browns, 1/2 cup melted butter, condensed soup, sour cream, salt and cheese in a large bowl. Pour into prepared dish and bake for about 35 minutes, or until bubbly.
- Meanwhile, mix crushed Corn Flakes and 3 Tbs. melted butter. After about 35 minutes in the oven, remove potato casserole and carefully sprinkle with buttered Corn Flakes. Return to the oven for another 5-8 minutes, or until top begins to brown.
*(I use Simply Potatoes, but if you use frozen hash browns, be sure to thaw them in the refrigerator first)
My funeral potatoes, in all their glory: Taken at Boy Scouts with my cell phone :)