These traditional funeral potatoes are cheesy creamy comfort food.
Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons. Some say that this originated with the Mormans, however, others disagree.
Wherever and however they came to be they are delicious.
Oh, and just so you know, these are not just for funerals. Funeral potatoes are great for holiday menus as well as for a Sunday brunch.
Put these in a foil pan to take to a function or put them in a pretty casserole dish for the holidays. Everyone will love them.
- 32 ounces frozen hash brown Potatoes O'Brien or plain frozen hash brown cubed potatoes
- ¼ cup butter room tempeture
- 2 cups sharp cheddar cheese shredded
- 1 can cream of chicken soup
- 1 ½ cups sour cream
- salt to taste
- pepper to taste
- ¼ cup butter melted
- 3 cups corn flake cereal crushed
- Preheat oven to 350°
- Grease 13"x 9" casserole dish
- Mix potatoes, butter, sour cream, soup, cheese, salt and pepper in a large mixing bowl
- Spoon the mixture into the greased casserole dish and set aside.
- In a medium size mixing bowl add the melted butter to the roughly crushed corn flake cereal. Mix until combined well.
- Spread topping mixture evenly over the potato mixture in the casserole dish.
- Bake uncovered for 40 to 45 minutes until the topping is golden brown and the potatoe mixture is hot and bubbly.
- Serve and enjoy.
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Simply the most yummy ever!
Two Southern Sweeties
So glad you enjoyed them Judy. Thanks for sharing.