Funeral Potatoes

READY IN: 55mins
Recipe by Lubie

I'm not sure where they get their name, but they sure are tasty! (and they don't have to be served at funerals either!!)

Top Review by la-rojita

My mom used to make this for us- so I loved it! I made a few minor adjustments...I used a mix of Monterrey Jack and Cheddar cheeses instead of longhorn as was recommended. I also used more like 3 cups of corn flakes and extra butter to make the topping (cause the crunchy top is the best part). I also used the frozen bagged hash browns with onions and peppers already in it since that is what I had on hand and it didn't really affect the flavor. Will make over and over and over again!!!

Ingredients Nutrition

  • 907.18 g hash browns
  • 118.29 ml butter
  • 2 (609.51 g) can condensed cream of chicken soup
  • 473.19 ml sour cream
  • 2.46 ml salt
  • 177.44 ml onion, chopped
  • 14.79 ml butter
  • 473.18 ml longhorn cheese, grated, firmly packed
  • 354.88 ml corn flakes, crushed
  • 59.16 ml butter, melted

Directions

  1. Saute onion in 1 tablespoon butter until translucent.
  2. Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
  3. Put potato mixture into a 9x13 inch baking pan.
  4. Combine cornflakes and butter, and sprinkle evenly over top of casserole.
  5. Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.

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