Funeral Potatoes

[classylady]

I've lived in Utah all my adult life. I finally made funeral potatoes for the first time this evening <gasp>! I'm not too happy about the recipe I used. It wasn't bad, but I've definitely had better. Anyone want to share their recipe?

Are funeral potatoes mainly just a Utah dish?

[Guest]

I'm in Idaho and have a healthy love of funeral potatoes. I understand they're a staple for Midwestern Lutherans as well, but I think they probably call them something else. :) I'm going to make a similar recipe with cauliflower for Thanksgiving. Lower carb. :)

[Wingnut]

My mom makes them, but she doesn't like the morbid name, so she calls them Heavenly Potatoes instead. Cuz, you know, they're heavenly. And dead people go to heaven. Get it?

Okay, I'll stop.

/me hides in corner

[applepansy]

When I get out of bed and go find my recipe box I'll post my recipe.

I found the recipe online:

THOSE POTATOES (aka “Funeral Potatoes” but soon to be renamed something less depressing!)

1 Large Package of THAWED Ore-Ida Hash Brown Potatoes (or you can do it the old fashioned way and PEEL, BOIL, and SHRED them by hand…but why would you?)

1 can Cream of chicken soup -OR- substitute (1) 14 to 16 ounce can of chicken broth for gluten free -OR- 1/3 cup of Soup or Sauce Mix

1 16-ounce container of sour cream

2 cups cheddar cheese

1/2 cup (1 stick) melted butter

1/3 cup finely chopped green onions

1 cup crushed Corn Flakes + 2 Tablespoons melted butter

Preheat oven to 325 degrees. In a saucepan melt butter and add soup/broth/mix, sour cream, cheese and green onions. Stir over low-medium heat until everything is melted and combined into a creamy sauce.

Spread THAWED hash browns onto the bottom of a 9 x 13 baking dish. Pour the creamy cheesy mixture over the top and spread over all the potatoes with a spatula. Sprinkle the melted butter and corn flakes over the top.

Bake for 45 minutes until the topping is golden brown and the potatoes are hot and bubbly!

Remove from oven and let stand for 15 minutes before serving (if you can hold back the hungry hoards!)

Edited November 10, 2012 by applepansy

[bytor2112]

Wow....I gained 10 lbs. just reading that recipe! :)

[classylady]

Wow....I gained 10 lbs. just reading that recipe! :)

It's a comfort food, often served at funeral luncheons or other get togethers.

My granddaughter's baptism is coming up, and her dad has requested funeral potatoes to be served at our family's potluck dinner afterwards. So, I thought I'd better start experimenting now, and get a good recipe.

[pam]

When I get out of bed and go find my recipe box I'll post my recipe.

I found the recipe online:

THOSE POTATOES (aka “Funeral Potatoes” but soon to be renamed something less depressing!)

1 Large Package of THAWED Ore-Ida Hash Brown Potatoes (or you can do it the old fashioned way and PEEL, BOIL, and SHRED them by hand…but why would you?)

1 can Cream of chicken soup -OR- substitute (1) 14 to 16 ounce can of chicken broth for gluten free -OR- 1/3 cup of Soup or Sauce Mix

1 16-ounce container of sour cream

2 cups cheddar cheese

1/2 cup (1 stick) melted butter

1/3 cup finely chopped green onions

1 cup crushed Corn Flakes + 2 Tablespoons melted butter

Preheat oven to 325 degrees. In a saucepan melt butter and add soup/broth/mix, sour cream, cheese and green onions. Stir over low-medium heat until everything is melted and combined into a creamy sauce.

Spread THAWED hash browns onto the bottom of a 9 x 13 baking dish. Pour the creamy cheesy mixture over the top and spread over all the potatoes with a spatula. Sprinkle the melted butter and corn flakes over the top.

Bake for 45 minutes until the topping is golden brown and the potatoes are hot and bubbly!

Remove from oven and let stand for 15 minutes before serving (if you can hold back the hungry hoards!)

Apple question. You have that you are adding the soup, sour cream etc to the melted butter. So does that mean you have to have another stick of butter to melt and mix with the corn flakes?

[classylady]

Pam, it's just an additional 2 Tbl. of butter to the cornflakes. (I think)

[pam]

Okay thanks. I missed the 2 Tbs part. That answers my question. :)

[MsMagnolia]

Oh man! what have I been missing out on all these years!!! I have never had funeral potatos. We make potato salad for funerals here in the south. I will definately have to try that awesome recipe!

Wingnut I think changing the name is a good thing :)

[applepansy]

Apple question. You have that you are adding the soup, sour cream etc to the melted butter. So does that mean you have to have another stick of butter to melt and mix with the corn flakes?

yes, but not a whole stick. I use about 2 tablespoons with the breadcrumbs. You can also use crushed corn flakes on top. Or cheese.

I have another recipe very similar that uses cream of chicken soup instead of the broth. I'll have to type that one in.

Edited November 11, 2012 by applepansy

[applepansy]

Oh man! what have I been missing out on all these years!!! I have never had funeral potatos. We make potato salad for funerals here in the south. I will definately have to try that awesome recipe!

Wingnut I think changing the name is a good thing :)

We call them Cheesey Potatoes or Potatoe Casserole, unless they are for a funeral then they are of course Funeral Potatoes. LOL

[Irishcolleen]

I've lived in Utah all my adult life. I finally made funeral potatoes for the first time this evening <gasp>! I'm not too happy about the recipe I used. It wasn't bad, but I've definitely had better. Anyone want to share their recipe?

Are funeral potatoes mainly just a Utah dish?

Funeral potatoes are fairly universal. I think it's a church-lady thing, not just a Mormon thing. We don't call them funeral potatoes, though. We call them cheesy potatoes. You won't find a Baptist pot-luck that lacks funeral potatoes. We don't do jello, though.

1 16 oz sour cream

1 can cream of chicken soup

1 stick melted butter

1 bag has brown potatoes

2 C shredded cheddar cheese

topping

1 stick butter

potato chips

mix all the ingredients, except the topping and put it in a 9X13 pan. For the topping- melt the butter and mix it with crushed potato chips. Spread buttered chips over the potato mixture. Bake in a 350 degree oven for 1 hour.

Edited November 12, 2012 by Irishcolleen

[Bini]

The mere fact that this dish has been dubbed Funeral Potatoes makes me gaggy.. I'm with Wingnut in changing the name.

[paw722]

I call mine Sunday Spuds because thats what the lady that gave me her recipe called them

[pam]

We don't do jello, though.

And you call yourself a Mormon?

[Guest]

And you call yourself a Mormon?

No, she doesn't.

[classylady]

When I get out of bed and go find my recipe box I'll post my recipe.

I found the recipe online:

THOSE POTATOES (aka “Funeral Potatoes” but soon to be renamed something less depressing!)

1 Large Package of THAWED Ore-Ida Hash Brown Potatoes (or you can do it the old fashioned way and PEEL, BOIL, and SHRED them by hand…but why would you?)

1 can Cream of chicken soup -OR- substitute (1) 14 to 16 ounce can of chicken broth for gluten free -OR- 1/3 cup of Soup or Sauce Mix

1 16-ounce container of sour cream

2 cups cheddar cheese

1/2 cup (1 stick) melted butter

1/3 cup finely chopped green onions

1 cup crushed Corn Flakes + 2 Tablespoons melted butter

Preheat oven to 325 degrees. In a saucepan melt butter and add soup/broth/mix, sour cream, cheese and green onions. Stir over low-medium heat until everything is melted and combined into a creamy sauce.

Spread THAWED hash browns onto the bottom of a 9 x 13 baking dish. Pour the creamy cheesy mixture over the top and spread over all the potatoes with a spatula. Sprinkle the melted butter and corn flakes over the top.

Bake for 45 minutes until the topping is golden brown and the potatoes are hot and bubbly!

Remove from oven and let stand for 15 minutes before serving (if you can hold back the hungry hoards!)

Applepansy, a lot of the recipes I've seen call for 2 cans of cream of chicken soup. When you make it, do you use one can or two?

[applepansy]

Applepansy, a lot of the recipes I've seen call for 2 cans of cream of chicken soup. When you make it, do you use one can or two?

Out of my recipe box:

1 32 oz. Hash Browns (I use Western Family brand)

1 16 oz. Sour Cream (whatever is on sale)

Chopped Onion to taste ((I use about 1/2 cup)

2 cans 10-3/4 ounce Cream of Chicken soup (Campbell's, reduce sodium doesn't seem to make a difference in the taste)

2 Cups shredded cheddar cheese (we prefer medium or sharp, but mild works too - again whatever is on sale. We like lots of cheese so when making it for family I use 3 Cups)

Mix together. Top with buttered bread crumbs (our preference) or buttered corn flakes.

Bake at 350 degrees for 30 minutes. 45 minutes if you mix it altogether when the hash browns are still frozen. OR until bubbly.

[dahlia]

Our ward's Christmas party is coming up soon (we have a lot of college folks who leave for vacation, so we party early). I'm sure there will be funeral potatoes. They seem to show up at every function.

You know, there are few times I'm glad to be diabetic, but...