Recipe by sunshinecrackmonkey
I'm posting this recipe because I love it so much! When I'm short on time, energy or ideas (or all 3) this recipe is my ace up my sleeve. I actually got it several years ago by eavesdropping in line at some mega mart on a distinguish established southern belle advising a young newlywed southern belle. But, don't worry, she was pleased to know I, too, was taking notes. I tweaked her recipe to my liking; I love onions and cheese, and prefer the cream of mushroom. Also, I prefer to leave out the celery, but my family likes it in.
Top Review by Teri H.
I have not made this particular recipe, but it sounds very much like a recipe I was given that we call Cheesy Potatoes. ..because I don't want to call them by the name that was given for them, which is Funeral Potatoes. The following is how they got their namesake: Funeral potatoes (also known as Mormon funeral potatoes) are a traditional potato hotdish, or casserole, that originated in the Intermountain West region of the United States. People called this dish funeral potatoes because the casserole is commonly served as a side dish during traditional after-funeral dinners, such as those planned by members of Relief Society (an LDS auxiliary organization). Funeral potatoes are also served at other social gatherings, such as potlucks, typically in areas with a significant Latter-day Saint population in the Mormon Corridor . The dish usually consists of hash browns or cubed potatoes, cheese (cheddar or Parmesan), onions, cream soup (chicken, mushroom, or celery) or a cream sauce, sour cream, and is topped with butter and corn flakes or crushed potato chips. Ingredients in other variations include cubed baked ham, frozen peas, or broccoli florets. So yeah....very close and VERY GOOD and never anything left over!
- 1 lb frozen tater tots
- 1⁄2 cup melted butter (separated into 2 - 1/4 cup portions) or 1⁄2 cup margarine (separated into 2 - 1/4 cup portions)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄3 cup minced onion
- 1⁄4 cup cream of mushroom soup or 1⁄4 cup cream of chicken soup or 1⁄4 cup cream of celery soup
- 1⁄4 pint sour cream
- 1 1⁄4 cups shredded cheddar cheese
- 1 cup crushed potato chips
- 1⁄4 cup celery
- Defrost tater tots; preheat oven to 350.
- Combine 1/4 cup butter, salt, pepper, soup & sour cream (& chives).
- Mix tater tots with onion and cheese (& celery).
- Mix #2 & #3.
- Pour into greased 2-quart casserole dish.
- Mix 1/4 cup butter with crushed potato chips; sprinkle on top of casserole.
- Bake at 350 for 25 minutes or until topping is golden brown.