Funeral Potatoes Recipe

There is no going wrong with today’s classic holiday favorite: Funeral Potatoes. This is a basic “can of this, can of that” recipe that is easily assembled ahead of time and feeds a crowd. This Funeral Potatoes Recipe has been on the table at Christmas for as long as I can remember. It gets pulled out for Easter too. We generally serve it with ham since it is a cheesy, creamy yummy accompaniment. So here you go with another easy and yummy holiday recipe for your family and friends!

Funeral Potatoes Recipe

Serves approximately 6-8 people

1 bag of southern style hashbrown potatoes thawed

2 cups of sour cream

1/4 cup of dried minced onion

2 cups of shredded cheese

2 10.5 oz. cans of cream of chicken soup

1/2 cup melted butter, divided

1 tsp. of sea salt

1 1/2 cups of crushed cornflake cereal

Start by combining sour cream, dried minced onion, shredded cheese, soup, 1/4 cup of melted butter, and sea salt in a mixing bowl. After this stir in the potatoes. Spoon the casserole into a greased 13 x 9 dish. Combine the remaining 1/4 cup of melted butter with crushed cornflake crumbs and top potatoes with it. Cover the dish with foil and bake at 350 degrees for an hour, removing the foil for the last 15 minutes. Potatoes are done when heated through and bubbling.

Enjoy!