photo by DeliciousAsItLooks
- Ready In:
- Saute onion in 1 tablespoon butter until translucent.
- Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
- Put potato mixture into a 9x13 inch baking pan.
- Combine cornflakes and butter, and sprinkle evenly over top of casserole.
- Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.
Questions & Replies
It is easy to cut the calories and fat in this recipe. Just reduce the butter by half, use heart healthy soup, low fat sour cream, and reduced fat shredded cheese. Any cheese of your liking will work just fine! You can also par boil (or use raw, but increase cooking time) russet potatoes, grate them with skins on and add a little more nutrition to the recipe.
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!!!
I've made these twice and they always get eaten up with no leftovers! I have changed the recipe to reduce the calories slightly and make them a little less greasy. I only use 1/4 c. melted butter and 1 can cream of chicken soup. I made them in the crockpot on high for 4 hours and they were perfect! I also left off the cornflakes and butter and no one noticed any difference.
They are called funneral potatoes because they are served at most LDS funnerals. My tweak is to replace corn flakes with Frenches fried onions. replace cream of chicken with cream of mushroom. And only sharp cheddar. They are a favorite in my family and a brag when bringing them to another family. Absolutely one of the best dishes, could be served in heaven
Par boil real actual potatoes. Cool,and peel. Shred tators. This method provides a creamier,authentic taste and texture,over hash browns.Do not boil gators as you would for mashing,you want a par boil,as so you can shred potatoes. Cream of chix. Soup is ok,but I prefer a chix based gravy.So in making rue for gravy,you get your butter portion.Shredded cheddar cheese 1 lb. 1 lb.of sour cream, ten med. Tators. Teaspoon salt.Teaspoon pepper. Dill weed if you like, I like to mix all wet ingredients together first,then lightly blend,mix into shredded tators. All sorts of variations are good from the simple original traditional recipe. Cream of celery soup, mushroom,Velveeta Cheese, etc.You get my drift.
I omitted the 1/2 cup butter and substituted Ritz or butter crackers without the added butter also. I don't care for corn flakes in anything, and found the added fat was not needed. Second time making I used sharp cheddar and a combination of green onions and sweet onion. Was much happier with the result.