funeral potatoes
This recipe is from the "Whitrock Family Cookbook". It was submitted by Julie Elmenhorst Hammes who notes "My Grandma Dorothy Hammes gave me this recipe. We call these funeral potatoes because they are the most popular dish at all the funeral dinners in our home town."
prep time
cook time
method
Bake
yield
About 10 more or less
Ingredients
- 2 pounds frozen hash browns, thawed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 10 3/4 ounces can of cream of chicken soup
- 2 cups grated cheddar cheese
- 1/2 cup chopped onion
- 2 cups sour cream
- 1/2 cup melted butter
- 2 cups corn flakes, crushed
How To Make funeral potatoes
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Step 1Heat Oven to 350. In a large bowl, place hash browns and season with salt and pepper. In a separate bowl, combine chicken soup, cheese, onion and sour cream; add to potatoes. Spoon into a buttered 3 quart casserole dish.
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Step 2Mix butter and crushed corn flakes; sprinkle over the potatoes. Bake at 350 degrees for 45 minutes.
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Step 3This can be divided in half and put into two smaller buttered casserole dishes and frozen.
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