I have grown up on Funeral Potatoes also know outside of the state of Utah as Cheesy Hashbrown Casserole. I’m still not sure as to why they call them Funeral Potatoes. I assumed its because when some passed away in our church the members would always serve lunch to the family after the services and everyone brought these potatoes. Nor do I want or need to have a funeral to make this classic casserole dish.
There are so many different varieties of Funeral Potatoes out there and everyone makes them a little bit different. You can add crumbled corn flakes on top or use potato chips. You can even add a variety of vegetables. Or my favorite bacon! You can even spice it up with some pepper jack cheese instead of cheddar. Either way it doesn’t really matter, everyone will enjoy this recipe.
This Classic Funeral Potato recipe we have been using in my family for a fairly long time. To this day Grandma still always makes it better but that’s just how it goes. Everything tastes better when you don’t have to cook. Don’t you agree?
I actually had to use Lay’s Original potatoes chips for my recipes this time. I didn’t realize I didn’t have any Corn Flakes. Like I said you couldn’t even tell a difference it was still just as tasty.
- 2 packages frozen hash browns, thawed
- 2 cups sour cream
- 1 can Cream of Chicken soup
- ½ cup butter, melted
- 1 tsp salt
- ¼ cup green onion, chopped
- 2 cups cheddar cheese, shredded
- 1 cup corn flakes, crushed
- In a sprayed 13x9 casserole dish, lay hash browns out. In a bowl combine sour cream, Cream of Chicken soup, salt, cheese and green onion. Stir until well combined. Pour sauce on top of potatoes and gently mix into potatoes. In a small bowl melt butter, add to the crushed corn flakes. Sprinkle corn flakes on top of casserole. Bake at 350 degrees for 1 hour.