No, you don't have to wait for a funeral to eat these (thank goodness :). I think they got the name because of the likelihood of being found at the luncheon after a LDS funeral :). My brother loved these potatoes along with all the other funeral food. I really think that was the reason he went to funerals (just kidding). So when he past away a couple of years ago, we made sure there was all of his favorites, especial funeral potatoes.
They are actually a favorite of many of our family members. Hope you enjoy this recipe also. To make it a complete meal and not just a side, add cooked diced ham or chicken to it before heating. This is also a great food storage/pantry dish recipe. I can put this together with things I always have in my pantry. (IE. dehydrated potatoes, onions, canned meat, frozen butter and cheese, canned soup, salt and pepper, cereal.)
Funeral Potatoes (Aka potato casserole)
2 lbs. hash browns
1/2 cup melted butter
1 can cream of chicken soup (or cream of mushroom, celery etc.)
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter
Grate cooked potatoes, thaw shredded hash browns or reconstitute dehydrated hash brown.
Combine butter, cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt and pepper. Mix into hash browns. Put into a 3 quart casserole dish.
Meanwhile in a medium sauté pan, on medium heat, melt butter and sauté cornflakes in it till golden brown. Sprinkle on top of casserole.
Cover casserole and bake at 350 for about 40 minutes.
They are actually a favorite of many of our family members. Hope you enjoy this recipe also. To make it a complete meal and not just a side, add cooked diced ham or chicken to it before heating. This is also a great food storage/pantry dish recipe. I can put this together with things I always have in my pantry. (IE. dehydrated potatoes, onions, canned meat, frozen butter and cheese, canned soup, salt and pepper, cereal.)
Funeral Potatoes (Aka potato casserole)
2 lbs. hash browns
1/2 cup melted butter
1 can cream of chicken soup (or cream of mushroom, celery etc.)
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter
Grate cooked potatoes, thaw shredded hash browns or reconstitute dehydrated hash brown.
Combine butter, cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt and pepper. Mix into hash browns. Put into a 3 quart casserole dish.
Meanwhile in a medium sauté pan, on medium heat, melt butter and sauté cornflakes in it till golden brown. Sprinkle on top of casserole.
Cover casserole and bake at 350 for about 40 minutes.
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