Recipe Background
Funeral Potatoes create a cozy, communal vibe with ease and nostalgia.
When I first moved to the Midwest for a job that seemed more adventure than career, I found myself in the welcoming arms of a tight-knit community. The town was emblazoned with autumn hues, and I was invited to my first local potluck. The setting was a charming blend of coziness and new faces. I decided to bring along a dish my grandmother used to make when she wanted to fill the house with warmth and camaraderie—a comforting tray of Funeral Potatoes.
My kitchen was small, and the gathering approached quickly, but I knew I had this. With a bag of hash browns permanently stationed in my freezer, I tossed it overnight into the fridge. Not one to skimp on flavor, I blended tangy sour cream with a can of cream of chicken soup, creating that familiar creamy base. A generous measure of sharp cheddar cheese made its way into the mix, adding that perfect layer of heartiness. Using crushed corn flakes for a crunchy topping always reminded me of her delightful twist on an old favorite.
When I arrived at the potluck, the sight of familiar comfort piled on my dish brought smiles and sparked conversations about family recipes and shared cultures. Letting the dish rest out of the oven ensured clean, neat slices that were scooped up eagerly. It was the start of many such community gatherings, where what mattered most was the shared stories and hearty laughter over a humble, joyous meal.
Ingredients
- 30 ounces frozen hash browns diced or shredded, thawed
- 1 (10.5 ounce) can cream of chicken soup
- 2 cups sour cream
- 10 tablespoons butter divided, melted
- 1 teaspoon dried onion minced
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 cups cheddar cheese shredded
- 2 cups corn flakes cereal
Directions
- Using a mixing bowl, thaw the potatoes in the fridge overnight. Alternatively, you can spread them out on a pan and warm them up on low in the oven for around 20 minutes.
- Preheat the oven to 350 degrees F.
- In another mixing bowl, combine the cream of chicken soup, sour cream, 6 tablespoons of the melted butter, dried minced onion, salt, and pepper. Mix together thoroughly.
- Add in the thawed potatoes and the shredded cheddar cheese into the bowl, mixing it all together.
- Once combined, transfer the potato mixture evenly into a single layer in a 9x13-inch baking dish.
- In a sealable bag, lightly crush the pan cornflakes with your hands or a rolling pin. Add in the remaining butter, mixing it all together.
- When the cornflake mixture is combined, sprinkle it evenly over the potatoes and other ingredients in your baking dish.
- Bake the dish uncovered for about 40-50 minutes.
- You can serve this dish with baked ham, oven-roasted turkey, or another suitable entree.
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