Funeral Potatoes aka cheesy potato casserole. How did it get the name funeral potatoes? Kind of just what the name says. Here in the inter-mountain west, its a tradition to serve these potatoes at a luncheon or dinner held after a funeral. I think these potatoes are SO good, there is no need to wait for a funeral to serve up a batch of the most delicious potato casserole. They make an appearance at every Easter dinner and who am I kidding, I’d make these just for a midnight snack. Cheese, cream, butter, potatoes, cornflakes and more butter. Paula Deen must have had some kind of hand in this dish. Its just down right buttery comfort food.
Plus these are so easy to make. Throw everything but the cornflakes and hold out a 1/2 cup of butter. Stir that all up and spread it out in a casserole dish. Melt butter, pour it over crushed up cornflakes and spread that out on top of the potatoes. Bake it up and you’re ready to dig in.
- 2 packages frozen hash browns, Southern or shredded, thawed
- 2 cups sour cream
- 1 can cream of chicken soup
- 1 cup melted butter, divided
- 1/4 cup chopped green onions
- salt and pepper to taste
- 3 cups corn flakes
- Drain thawed potatoes.
- In a large bowl combine sour cream, soup, and 1/2 cup butter. Mix well.
- Add onion, cheese, salt, and pepper, and potatoes, mix until the potatoes are evenly coated.
- Spread potatoes into a greased 9x13 pan.
- Crush corn flakes in a large bowl. Stir in melted butter. Spread cornflakes over potato mixture.
- Bake uncovered at 350 degrees for 40-50 minutes.