Funeral Potatoes Recipe

Funeral Potatoes Recipe. December 22, 2020.

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. It is also a recipe that is easily doubled or tripled to feed a crowd. I like to make this ahead of time and store it in the fridge to make cooking the Christmas dinner easier on the day of. Here you go with another easy and delicious holiday recipe for your family and friends!

Funeral Potatoes Recipe

A holiday favorite for years! Serves approximately 6-8 people.

Print Recipe

Ingredients

• 1 bag of Southern-style hashbrown potatoes, thawed
• 2 cups sour cream
• 1/4 cup dried minced onion *or use 1/2 of fresh onion, minced
• 2 cups shredded cheese
• 2 10.5 oz cans of cream of chicken soup
• 1/2 cup melted butter, divided
• 1 tsp. sea salt
• 1 1/2 cups crushed cornflake cereal

Instructions

• Start by combining sour cream, dried minced onion, shredded cheese, soup, 1/4 cup of melted butter, and sea salt in a mixing bowl.
• Stir the potatoes into this mixture.
• Spoon the casserole into a greased 13 x 9 dish.
• Combine the remaining 1/4 cup of melted butter with crushed cornflake crumbs, then top the potatoes with the mixture.
• 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.

Notes

 

 

 

 

 

 

Have a lovely day and enjoy!