Friday, March 4, 2011

Cheesy Potatoes (a.k.a. "Funeral Potatoes")

 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
  1. Spray a 9 x 13" baking dish with non-stick cooking spray and set aside. 
  2. Preheat oven to 350° F. 
  3. Saut√© onion in a little olive oil or butter until translucent. 
  4. 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.
  5. 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 :)

1 comment:

Anonymous said...

oh sweet mercy. these look and sound exactly like the potatoes my mom used to make for all our family functions. they are DELICIOUS. glad to see that other families are enjoying such an awesome dish!

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