To those who have never heard of these babies before, I know what you’re thinking– “Funeral potatoes? What are those? Why is it named that?”
Admittedly, the name could sound kind of gloomy to some. They may get their name from being traditionally served at funerals, but the flavor is as lively as they come.
Funeral potatoes are a crunchy, creamy, cheesy potato casserole. With just a few ingredients, it couldn’t be any easier to make.
Want to give them a try? Here’s how.
- 1/2 cup butter
- 2 cans cream of chicken soup
- 2 cups sour cream
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup chopped onions
- 32 oz package frozen shredded or cubed hash browns
- 3 cups coarsely crushed corn flakes
- 2 tablespoons melted butter
Preheat the oven to 350º. Grease a 9×13 inch baking dish with butter or nonstick cooking spray.
Melt 1/2 cup butter in a large bowl. Add the cream of chicken soup, sour cream, cheese and onions and mix to combine. Stir in the hash browns. Spread into the prepared baking dish.
Sprinkle crushed corn flakes evenly on top of the potatoes. Drizzle 2 tablespoons melted butter over the top.
Bake in the preheated oven. For shredded hash browns, bake about 30 minutes. For cubed hash browns, bake for 55-60 minutes.
If you want to mix things up, you can replace the cream of chicken with any cream-based soup such as cream of mushroom, or you can make a creamy soup from scratch.
This delicious casserole has quickly become one of my favorites. I can’t wait for you to try it too!
How are you going to make your funeral potatoes?