Funeral Potatoes
A comforting dish featuring creamy potato and cheese, known as Funeral Potatoes.
Equipment
- oven
- Mixing Bowl
- 9x13-inch pan
- ziplock bag
Ingredients
Potato Mixture
- 30 ounces frozen hash browns thawed
- 2 cups sour cream
- 10.5 ounces cream of chicken soup or homemade
- 10 tablespoons butter divided, melted
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dried minced onion
- 2 cups shredded cheddar cheese
Topping
- 2 cups corn flakes cereal
Instructions
Preparation
- Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
- Preheat oven to 350 degrees F.
- Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.
- Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.
- Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.
- Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.
- Bake uncovered at 350 F for 40-50 minutes.
Serving Suggestions
- Serve these with baked ham, oven roasted turkey, or flank steak.
Notes
To freeze funeral potatoes, make as directed, but do not add the cornflake topping. Cover and store in freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Add cornflake topping before baking.
Nutrition
Serving: 1servingCalories: 336kcalCarbohydrates: 17gProtein: 7gFat: 26gSaturated Fat: 16gCholesterol: 71mgSodium: 666mgPotassium: 257mgSugar: 1gVitamin A: 905IUVitamin C: 5.9mgCalcium: 191mgIron: 2.4mg
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