Funeral Potatoes Recipe
The name “funeral potatoes” comes from the dish’s popularity at post-funeral luncheons, particularly in the United States. Its origin is tied to Mormon communities in the Western U.S., where casseroles are often brought to gatherings as a way to provide comfort and nourishment during times of grief.
Equipment
- Large mixing bowl
- 9x13 inch baking dish
- Spatula
- Oven
Ingredients
- 1 (28–30 oz) bag of frozen shredded hash browns, thawed
- 2 cups sour cream
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarians)
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1/4 cup chopped onion (optional)
- Salt and black pepper to taste
Topping:
- 2 cups crushed cornflakes or panko breadcrumbs
- 1/4 cup melted butter
Instructions
- Preheat Your Oven:Set your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- Prepare the Base Mixture:In a large mixing bowl, combine the sour cream, cream of chicken soup, shredded cheddar cheese, melted butter, and chopped onions (if using). Stir well until smooth.
- Add the Potatoes:Gently fold in the thawed hash browns. Make sure all the potatoes are evenly coated with the creamy mixture. Add a pinch of salt and pepper to enhance the flavor.
- Transfer to the Baking Dish:Spread the potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Prepare the Topping:In a separate bowl, mix the crushed cornflakes or panko breadcrumbs with melted butter until well-coated.
- Add the Topping:Sprinkle the buttery topping evenly over the potato mixture. This will give the dish its signature crunch.
- Bake the Dish:Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Serve and Enjoy:Remove from the oven and let the dish cool for 5–10 minutes before serving. Enjoy the creamy, cheesy goodness!