Going to watch the game at a friends' house? Supposed to bring a side dish? Bring these Funeral Potatoes. They're to DIE for.
Get it? ;)
This hashbrown casserole, lovingly referred to as Funeral Potatoes in some parts of the country, is always a crowd favorite. I learned a long time ago to bring TWO casseroles, as well as recipe cards for this popular side dish. I made some modifications to the traditional recipe and listed them below.
- 1 32-oz bag frozen shredded hash browns
- 1 can cream of chicken soup (or mushroom)
- 1 small onion, diced fine
- 1 16-oz container sour cream
- 1-2 cups shredded sharp cheddar cheese
- 4 T butter, melted
- 3/4 to 1 cup crushed corn flakes
- salt and pepper to taste
Modifications: Instead of chopping up an onion and getting my hands all smelly, I tossed in a packet of Knorr Onion Soup. Also, instead of the Corn Flakes topping, I crushed up a bage of Kettle Sour Cream & Onion potato chips. As for the cheese, I always lean towards cheesier, using the full 2 cups.
Directions: Preheat oven to 350. In a large bowl, combine the soup, sour cream, onions, cheese and salt and pepper. Stir in the shredded potatoes, coat well. Put potato mixture into a greased 9x13 baking dish. In another bowl, mix the crumbs and melted butter together. Sprinkle evenly of the top of the potatoes. Cover and bake at 350 for 45 minutes, or until hot and bubbly. Remove the foil the last 10-15 minutes of baking so the top can get crunchy. Resist the urge to eat it all yourself.
These potatoes taste great with eggs the next morning... IF there are any leftovers.
Pic Credit: Food.com