So, let's be honest here...
"Funeral potatoes" are a fancy name for your good ol' hash brown or cheezy potato casserole, but let's not take for granted that "everyone" knows how to make this staple. My mom has always called them "funeral potatoes," and I love it. How about we stick with that too?
This is a HARD recipe to mess up. Let's start with the ingredients --
2 lbs of frozen hash browns (shredded or cubed)
2 cans of cream of celery soup (or chicken if you prefer)
8 oz of sour cream
1/2 stick of cubed butter
8 oz of cheese
Cornflakes (I didn't have any!)
Salt and Pepper to taste
We're going to start with thawed hash browns. (I learned the hard way NOT to thaw these in the bag one Christmas. They will taste like plastic.) Once your hash browns have thawed in a big bowl, mix in the soup, sour cream, 4 oz of cheese and half of the cubed butter. Transfer to casserole dish or crockpot. Top with 4 oz of cheese, the remaining half of the cubed butter and a few handfuls of cornflakes. Cover and bake at 350 for an hour or until bubbly. You can remove the foil for the last 5 minutes to help brown the top of the casserole if you wish. Or, if you're using a crockpot, you can let this cook on low for 4 or 5 hours or until the potatoes are tender.
So easy! So delicious! A favorite around here. Don't worry if you're missing an ingredient, if your measurements are off, or if you want to add, change or omit something. Funeral potatoes are always awesome! We'll be eating lots of it for as long as I can keep getting hash browns for free!
Don't forget to share in the recipe sharing fun at LifeAsMom, Balancing Beauty and Bedlam, Tempt My Tummy Tuesdays, Tuesdays at the Table and Vintage Recipe Thursday.
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My favorite food ever is any kind of potatoes. This looks SO YUMMY! And we won't even think one bit about the diet. :)
ReplyDeleteI don't know anyone who doesn't like this recipe. Great tip for not thawing them in the bag. I wouldn't have thought that they'd taste like plastic. I'll have to remember that!
ReplyDeleteI have a version of this that's made with hamburger meat, but I've never made just the straight up hashbrown casserole like this. I'm defitely bookmarking this for later.
ReplyDeleteI used to attend a moms'group a local church. Each morning we met, someone always brought along these potatoes! I often wondered how they were made, but I never made the time to inquire. Thanks so much for sharing!
ReplyDeleteI think I'll see if I can create a lower fat version and add this recipe to my Thanksgiving or Christmas menu.
Oh, yum! This sounds delish!!
ReplyDeleteGREAT!!! EASY!!! recipe that the whole family will enjoy.
ReplyDeleteGeri
YUM...I've never heard them called funeral potatoes although I do know what funeral pie is :)
ReplyDeleteThanks for posting!
Blessings!
Gail
We call these Trace Creek Stag Night Potatoes around here. The guys used to ask for them at their weekly card games years ago. They are always so good. Mister Linky is up for Crock Pot Wednesday. Come post a slow cooker favorite. You might be interested in my sour cream poundcake post...it's about "passing" as we call it in the South.
ReplyDeleteI love a potato dish like this. Just screams of home cookin'.Thanks.
ReplyDeleteCheesy potatoes are a long time favorite of mine. They are really comfort food.
ReplyDeleteYum! Good thing I'm going to the grocery store tonight ...
ReplyDeleteLove the recipe, but have been to too many funerals to love the name. I'll be calling it PARTY Potatoes. That's much more joyful. Thanks for sharing this great dish with Vintage Recipe Thursday. :-)
ReplyDeleteJust found you via Life Your Way - the recipe link. This looks yummy. I was browsing your site and saw that you son has the same name as mine (mine is 3), and we call him buddy bear. Too funny.
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