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Funeral Potatoes | www.tasteandtellblog.com

Go figure – everyone is being really good and posting healthy meals – since it is the beginning of the year and all – and here I am tempting you with a very unhealthy dish!!

And yes – you read the title right – Funeral Potatoes.  If you don’t live in Utah, you may be wondering if that was a typo.  But it’s not!!  This side dish gets it’s name because it is a popular dish for luncheons after LDS funerals here in Utah.  And in fact, I made these potatoes that I am blogging about for a funeral last month!  But don’t worry, you can eat these anytime – not just following a funeral, thank goodness.

If you are a regular reader of my blog, you’ll know that I’m not normally a big fan of “cream of…” soups.  I probably only have a handful of recipes (out of hundreds) here on this blog that have them as an ingredient.  But in staying true to this recipe, I stuck with the most well-known ingredients, which includes some cream of chicken soup.  Feel free to substitute cream of mushroom, or any other cream soup you’d like.  Or if you are feeling ambitious, try making the casserole from scratch like Veeda did!
 

Funeral Potatoes

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 10 to 12 servings

Funeral Potatoes

A popular Utah casserole, these potatoes are good for more than just funerals! This classic potato casserole is comforting and crowd-pleasing.

Ingredients

  • 1 1/2 cups shredded cheese
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1/2 cup melted butter
  • 1/2 cup chopped onions
  • 32 oz. package frozen shredded or cubed hash browns
  • 3 cups coarsely crushed corn flakes
  • 2 tablespoons melted butter

Instructions

  1. Grease a 9×13 inch baking dish. Preheat the oven to 350F.
  2. In a large bowl, combine the cheese, cream of chicken soup, sour cream, melted butter and onions. Gently fold in the hash browns. Spread in the prepared pan.
  3. Sprinkle the crushed corn flakes on top of the mixture. Drizzle the 2 tablespoons of butter over the corn flakes.
  4. Bake in the preheated oven. If using shredded hash browns, cook for 30 minutes. If using cubed hash browns, cook for 55-60 minutes.
http://www.tasteandtellblog.com/funeral-potatoes/

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71 Responses to Funeral Potatoes

  1. Barbara says:

    Those ought to wake the dead. (Couldn't resist.)
    I have a funeral cake, so I know exactly what you're talking about. :)

    Happy New Year!

    • Anita says:

      Is there any chance that your Funeral Cake is made like a spice cake with ground nuts inside and outside in the frosting?

  2. Barbie and Kyle says:

    I didn't realize the name was just a Utah thing until recently. Nothing screams comfort food in my house more then funeral potatoes, ham, rolls and green Jell-o salad with cottage cheese and pineapple.

    • Pat Summers says:

      I have been looking for the green Jell=o recipe for a long time. My Mom made it often, but I never knew the recipe. After she died, I inherited her cookbooks and recipes; but I could not find it.
      Would you mind sharing your recipe?

      • Deborah says:

        Pat – Utah is famous for their green jello, but I have unfortunately never made it. Maybe I’ll have to try out a recipe sometime!

      • Dorothy says:

        1 box (6 ounces) lime jello
        1 can(s) (11 ounces) mandarin oranges, drained
        1 can(s) (20 ounces) crushed pineapple well drained
        1 c small curd cottage cheese
        1 container cool whip

        Directions
        Combine the dry lime jello, mandarin oranges, and pineapple in a bowl.
        Set the bowl in the refrigerator to set for about 2 hours. Remove the bowl from the fridge and stir in the cottage cheese and Cool Whip, stirring until well blended.
        Serve immediately, or store in the refrigerator until serving.

        • Llamallady says:

          I make this only use raspberry jello, everyone at church calls it Pink Stuff, and always make sure I bring it for Fellowship Sunday.

  3. Lindsey Johnson says:

    I'm making some of these today, actually. For a funeral tomorrow morning. I laughed at the sign up sheet because it simply said "Cheesy Potato Casserole." I've never called them that in my life! :)

    And coincidentally, I was remembering Veeda's recipe and wondering if I was up for making them from scratch or not. Yesterday I called my mom to ask her for the recipe. She couldn't remember, so I'm using yours!

  4. KiniWoman says:

    We call them "Cheesy Potatoes" and have them for nearly any pot luck type event (or whenever we want them, really).

  5. HollyL says:

    I LOVE these potatoes! My mom makes them sometimes for Sunday dinners she has at her house :)

  6. cimorene5 says:

    I love these! My memaw just made them for Christmas dinner. Delicious!

  7. Georgia (The Comfort of Cooking) says:

    These potatoes look mouthwatering, Deborah. That's an unfortunate title for them, but it won't stop me from trying them soon! Thanks for sharing this delicious dish.

  8. Julie says:

    I absolutely adore these kind of potatoes! Looks just delish :)

  9. Kristy {Sweet Treats and More} says:

    I did the same thing and posted a naughty recipe…we are sabotaging the healthy eating goals for everyone! I love funeral potatoes, I can't help but have like 5 servings every time I eat them. Can we just pretend they ARE healthy?!?

  10. Joanne says:

    Given your adorably pregnant status, I forgive you this unhealthy recipe :P In fact, I probably adore you more for it. Sounds delicious in all of its creamy glory.

  11. Ann says:

    These look so wonderful and comforting. I'm not ready to give to comfort foods yet so these can be on my list.

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  13. Rosa's Yummy Yums says:

    That's what I thought when I saw the name… This side dish is very appetizing. ;-)

    Cheers,

    Rosa

  14. teresa says:

    ah good old funeral potatoes! i love these, we actually make them every easter to go with our ham, they are so yummy!

  15. Kim says:

    I LOVE this recipe. Love it!

  16. Quirky Jessi says:

    Lol at Barbara!

    And I've never heard them called Funeral Potatoes before. Does it end up being something brought too often, like how multiple people always bring potato salad to a summer potluck?

  17. ARLENE says:

    I just made funeral potatoes on Sunday for a brunch. I've tweaked the original recipe, which I found on Allrecipes, increasing the soup to 2 cans (I use cream of mushroom), substituting scallions for the onions, and using a panko topping instead of the cornflakes or onion rings. Everyone loves these and there's never anything left. I love to sit and listen to my arteries hardening when I eat them, lol.

  18. Claire says:

    This is definitely a yummy dish. We make one very similar to it with shredded potatoes but I don't think that recipe has cream of chicken soup in it.

  19. Monet says:

    How funny…my mom makes a dish very similar to this…but she calls them wedding potatoes! I guess she was trying to be more positive. But whatever they're called…they are delicious! Thank you for sharing!

  20. Holly (2 Kids and Tired) says:

    Funny. I hate calling them Funeral Potatoes, but the name sticks. We grew up calling it Potato Casserole, but here in Idaho they're Funeral Potatoes as well! I serve it any time I make ham. It's the perfect accompaniment.

    It's even better with a breadcrumb/butter/parmesan topping instead of cornflakes.

  21. LetsCookTonight says:

    Oh my these sound postively, sinfully, delicious. Sounds like the perfect dish for January.

  22. kat says:

    Oh yeah that totally sounds like a church supper dish, totally yummy & comforting but always with the can of creamed soup

  23. Lee says:

    I love funeral potatoes. Although we like Lays Potato Chips instead of corn flakes.

  24. bellini valli says:

    We call these Salsatchewan potatoes not because potatoes grow in that province (although I am sure they do) but because everyone I know from Sakatchewan brings them to potlucks. Either those or Puffed Wheat Squares:D But I love them!!!!!!!!!!

  25. Stephanie says:

    I have never heard these called funeral potatoes before!? My mom makes them during the holidays and they are always a huge hit… ! Guess the naming conventions are different wherever you go!

  26. scrambledhenfruit says:

    I've never heard these called funeral potatoes, but they do look comforting! Around here, we have funeral salad instead!

  27. grace says:

    i've always thought this was an unfortunate name for a scrumptious dish!

  28. Veeda says:

    thanks for mentions me as always. Funeral Potatoes have a special place in my heart. I already know your rendition is simply delicious!

  29. Virginia says:

    In the south, this is commonly called Hashbrown Casserole. It's even served at the Cracker Barrell chain.

  30. Heather says:

    I *love* funeral potatoes!!

  31. eatme_delicious says:

    Yummmmmmm I've made a really similar dish before called Schwarties hashbrowns.

  32. Denise says:

    I make these potatoes with greek yogurt inplace of the sour cream then I donnot have to feel guilty eating so much of them.

  33. Carol says:

    In our LDS ward in San Diego, I called them Daddy-Daughter potatoes because we served them at the D/D dinner parties. I just can’t call them funeral potatoes. Happy Easter, everyone, and we’re having them today with our ham, etc.

  34. carole arnold says:

    When my daughter was about 12, I served the family ‘funeral potatoes’, a term I heard from my high school friends in Enid, Oklahoma. Several days later, Christi was trying to remember what they were called and asked me when I was going to serve those ‘dead’ potatoes again and we’ve called them that ever since!

  35. Shirley Morris says:

    We call these Baby Jesus potatoes. We kidnapped a Baby Jesus one Christmas and this recipe was the ransom.

  36. Danielle says:

    This is a favorite dish for my family! The recipe we have calls them “Company Potatoes”. I make this every year for Thanksgiving and Christmas, but I’ve never done it with cubed potatoes, just frozen hashbrowns. Delish!

  37. Marci says:

    I guess if you live in the southern NH you’d probably call them Mercy Meal Potatoes. They sound yummy… not going to wait for a death to try them out.

  38. DEB says:

    AT MY PLACE OF EMPLOYMENT, THEY HAVE A FROZEN MEAL SIMILAR TO THE SAME RECIPE. IT HAS CHUNKS OF CHICKEN IN IT, TOPPED WITH CORN FLAKES…..

  39. kim storck says:

    i make these a little differently– 2 cups of cheese at least, a can of diced green chilis, and instead of chopped onion i mix in a can of Durkee’s french-fried onions and sprinkle another can on top, then bake at 350 uncovered for 50-55 minutes. is this really true about them originating in utah? because here in missouri we’ve been eating them for 50 years, haha! and yes we DO call them “funeral taters”

  40. Karen says:

    We call these TEXAS POTATOES…and they ARE delicious!

  41. I make these for picnics a lot in Pennsylvania. We call them Cheesy Potatoes and instead of corn flakes I crush a roll of Ritz Crackers and drizzle butter over them to bake. My family loves them

  42. karen blair says:

    what’s the best kind of cheese to use? we have several versions of this recipe but want to do right by yours. thanks! karenb/fredw

  43. Kay says:

    This recipe turns out good using reduced fat cream of whatever soup, reduced fat sour cream or greek yogurt. And you can leave out the 1/2 cup of butter, it is not needed..

  44. maryann says:

    I actually make a different version but the same concept in place of the cream of chicken soup I use cream of mushroom. I have to say these are my favorites of all time…Cheesey Hasbrowns….

  45. Joan says:

    I am so happy to see this recipe. My Mother used to make these all the time, and I couldnt find the recipe. I dont think she called them funeral potatoes, but she always made them when we had a crowd.

    • Deborah says:

      They are definitely great for feeding a crowd!

      • Deborah Crow says:

        As an LDS member, this recipe makes its rounds in Relief Society whenever there is a funeral we’re cooking for. I have had a taste of them and they’re delicious. I wonder though, can these be frozen in portions for reheating later or is it better eaten within a few days? I am wondering if I half the recipe (just me here) if it would be better?

        • Deborah says:

          I have never tried freezing them, but that is a good idea. I think that they would freeze well in smaller portions, although I haven’t tried. If you do try, let me know how it goes!

  46. Maggie says:

    Moved from Pa to Utah. Big argument re if a Mormon recipe or Amish recipe, but these potatoes are wonderful and let’s face it both groups are world famous culinary artists.

  47. Judith says:

    I’ve make this all the time but I add bacon bits. I called it Has Brown Cassarole. A friend gave me the receipt.

  48. Margaret says:

    I’m Roman Catholic, but I make a variation of the potatoes for funerals, pot lucks, holidays or even breakfast – my kids love them anytime! I prefer cream of potato for a better potato taste, and no corn flakes, just a little extra cheese on the top. I agree not the healthiest choice, but the dish is always empty!

  49. Angi says:

    My mother calls them potatoes romanov and makes them a bit different (parboiled and shredded potatoes instead of store bought–way less grease; also, no cream of soup, just cheese and sour cream, maybe a touch of milk, and salt/pepper). They are very good with green onions or chives added, too. We have them for holidays rather than funerals ;)

  50. Judy says:

    So funny–all the names given to this famous casserole. I am a SDA and we call them Sabbath potatoes because they are so quick and easy to make. The only difference is that I use cream of mushroom soup.

  51. Donna Mead says:

    Funeral potatoes is a rather morbid name for something so good. I call them hash brown casserole!

  52. Elaine says:

    Love the recipes. But tell me, is there any way to print them off without going through all the comments? This recipe had an additional 13 pages of printing before it gave me what I wanted. Big waste of good paper.

    • Deborah says:

      Elaine – up by the title of the recipe is a print button. If you click on that, it will print just the recipe. Most of the recipes on my site are formatted with that. Not all of them, but I am working on updating them.

  53. Gloria McKitchens says:

    Everybody Loves these potatoes! What I call them, depends on the event anymore. Funeral Potatoes is a good name for after a funeral meals. Anymore, I call them my “Comfort Potatoes” or “Crowd Pleaser Potato Casserole”, because people love them and usually we’re all having a celebration or get together of some kind. Thanks for all your comments and little changes. Their all taste.

  54. Jay Gee says:

    Instead of bland corn flakes, I’m going to try this recipe with crushed Ritz crackers – I always find that to be a more flavorful topping.

  55. Bookman says:

    I was going to ask whether there was a substitute for the sour cream. Many have suggested Greek Yogurt. What is the difference in regular yogurt and the Greek kind? Will the Greek yogurt give the recipe somewhat of the same taste as the sour cream? I am not a sour cream or cream cheese eater. Makes it hard to cook sometimes. Thanks!

  56. bookman says:

    I noticed that this recipe calls for sour cream. Not being a sour cream or cream cheese eater, I looked through the rest of the comments to see if anyone had a substitute for the sour cream. One person uses Greek yogurt. I was wondering if regular yogurt could be used, and what is the difference in Greek yogurt and regular. Thanks!

    • Deborah says:

      I haven’t tried yogurt, so I can’t say how it would turn out. But if you did use yogurt, I would suggest Greek yogurt because it is thicker. The regular might work, but they might be a bit runnier.

  57. kin says:

    Can I use fresh boiled cube potatoes instead of frozen hash brown? Thanks

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