A popular Utah casserole, these Funeral Potatoes are good for more than just funerals! This classic potato casserole is comforting and crowd-pleasing.
I pretty much love any potato side dish! These Funeral Potatoes are right at the top of the list with these Scalloped Potatoes and The Best Sweet Potato Casserole!
Are you looking for the perfect holiday side dish?
This cheesy potato casserole is great for holidays – we have them a lot on Easter, but they are great for Thanksgiving or Christmas as well. Actually – they are really perfect for any holiday!
Why Are They Called Funeral Potatoes?
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 its name because it is a popular dish for luncheons after funerals here in Utah. And in fact, I made these potatoes that I am blogging about for a funeral last month! I think they are so popular after funerals because they are super comforting, crowd friendly, and easy to make in large amounts. But don’t worry, you can eat these anytime – not just following a funeral, thank goodness.
They are known by many other names, as well, like Cheesy Potato Casserole, Company Potatoes, Comfort Potatoes, Holiday Potatoes, Hash Brown Casserole, and Heart Attack Casserole.
Ingredients:
- Butter: I use unsalted butter. I am actually a salt addict, but find these plenty salty with just the other ingredients, so I would stick with unsalted butter.
- Cream of Chicken Soup: 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!
- Sour Cream: This is not a low fat dish, so I would stick with full fat for the best outcome.
- Cheddar Cheese: I always suggest freshly grating the cheese because it will melt the best.
- Chopped Onions: I like yellow or white onions the best.
- Frozen Hash Browns: I have used both shredded potatoes and cubed potatoes. The shredded hash browns will cook faster than the cubed, so make sure you keep that in mind.
- Corn Flakes and Butter: I’ve had some confusion with people thinking that you put Frosted Flakes on top. These are just regular, not-sweet corn flakes. If you don’t like the idea of the cornflakes, I’ve had people use panko bread crumbs, crushed potato chips, french fried onions, or even just more shredded cheese. The melted butter on top of the corn flakes makes it so that the corn flakes get nice and crispy.
How to Make Funeral Potatoes
Start by melting the butter in a large bowl. (Make sure the bowl is really big so you have room to stir everything together!) I just do this in the microwave, but you can melt it on the stove and then add it to the large bowl.
Stir in the cream of chicken soup, sour cream, cheese, and onions. Stir it well.
Add in the hashbrowns and stir.
Spread the mixture into a 9×13-inch baking dish that has been sprayed with nonstick cooking spray.
Spread the crushed cornflakes on top.
Then drizzle the butter over the cornflakes.
Bake until everything is heated through and bubbling!
Tips and Tricks
- These Funeral Potatoes can be made ahead of time. Just don’t top them with the corn flakes until right before you bake them.
- If you want to make them even further ahead of time and freeze them, again, assemble the casserole, leaving the corn flakes off. Wrap it tightly and freeze. Thaw completely before baking, topping with the cornflakes and butter before you put them in the oven.
- Technically, you can double the recipe, but you would need a *very* large bowl. I would suggest just making the recipe twice.
- No need to defrost the hashbrowns before adding them to the mix. If they are thawed, your potatoes will be finished baking 10-15 minutes faster.
Funeral Potatoes Video
More delicious side dish recipes:
Scalloped Sweet Potatoes – if you are looking for something familiar, but different, this is a great way to change things up without going too crazy.
Glazed Carrots – this is such an easy side dish, and it gets devoured every time.
Scalloped Corn and Broccoli – this one has become a holiday staple for us.
Corn Casserole – this side dish is easy enough for a weeknight, but tasty enough for a holiday!
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Funeral Potatoes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
Description
A popular Utah casserole, these Funeral Potatoes are good for more than just funerals! This classic potato casserole is comforting and crowd-pleasing.
Ingredients
- 1/2 cup butter
- 2 cans cream of chicken soup
- 2 cups sour cream
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup chopped onions
- 32 oz package frozen shredded or cubed hash browns
- 3 cups corn flakes, coarsely crushed
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350º. Spray a 9×13 inch baking dish with nonstick cooking spray.
- Melt the 1/2 cup butter in a large bowl. Add the cream of chicken soup, sour cream, cheese and onions and mix to combine. Stir in the hash browns. Spread into the prepared baking dish.
- Sprinkle the corn flakes evenly on top of the potatoes. Drizzle the 2 tablespoons butter over the top.
- Bake in the preheated oven. For shredded hash browns, bake about 30 minutes. For cubed hash browns, bake for 55-60 minutes.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 339
- Sugar: 2 g
- Sodium: 760 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 66 mg
Keywords: funeral potatoes, funeral potatoes recipe, holiday potatoes
TJ says
NEEDS SALT! LIKE OMG HAVE YOU NEVER HEARD OF SEASONING!!!!!
★★
Deborah says
I always believe you should season to taste 🙂 I find that between the cheese and the canned soup, there is enough saltiness, but of course, everyone will be different.
M B says
Too runny. This recipe calls for 2 cans of chicken soup. I have made these potatoes before and just needed a quick glance at a recipe so I just googled it and yours came up so I followed it. . Not really thinking about it until afterwards. All the other recipes calls for just one can of soup. But I used 2 like this recipe called for. Too runny. Only one can should be used
★★★
Zed says
Perfection. Exactly what I was looking for. Thanks!
★★★★★
Kel says
Love this.1st shared with me from my neighbor. My sister decided to call them “Party Potatoes” when she asked me to make them for our mother’s 85th birthday 🎂👍😉
Sarah says
I made a very similar recipe to this today, but had a problem with the corn flake crust, so I looked online and found your recipe, and I thought maybe you could help me. The casserole was great, but the cornflake topping was not crunchy/crispy…instead it was kind of tough and chewy. I used 1 1/2 cups of crushed cornflakes and 3 TBS of melted butter, except I meted the butter stove-top, then mixed in the cornflakes. Do you think that might be the problem? Because you say to put the dry cornflakes on the casserole first, then pour the butter over top. Doing it this way would seem to not get all the cornflakes fully wet and immersed into the butter…so is that the key? I cooked on 350 for 50 minutes. Thanks for any advice you can give!
Deborah says
I can’t say for sure since I am not there to see, but I’m guessing it’s the ratio of cornflakes to butter. My recipe has twice the amount of cornflakes and less butter, so I’m guessing that the cornflakes just got too wet.
Pauline Ford says
Could I just use grated raw potato. Looking for some advice please. Have never had these here in Australia cheers
Deborah says
I have never made them myself with grated raw potato, so I can’t say for sure. But I think it would work.
Linda Gay Sirmons says
I have been making these for many years but lost the recipe. So happy to find it again. A friend who is not a Mormon gave me the recipe. A friend who is Mormon had never heard of them. The important thing is, I have served them to large crowds and just family. Everyone loves them and men whosper to me to give the recipe to his wife without telling her he had asked for it. Everyone loves these potatoes.
Timm R. says
My only complaint about the recipe is….. it should say BIGASS Mixing Bowl…. LOL I used a very large mixing bowl and it was too full to easily stir/mix ingredients. I have never heard of Funeral Potatoes. This was my first time making//eating them. This recipe turned out GREAT. I made some additions. I added 1tsp of minced garlic. 1 package of Jimmy Dean Link Breakfast Sausage. Sliced thin and cooked before adding to recipe. I topped with crushed Kettle Cooked Potato Chips. I served a Large Scoop of the potatoes with a Sunny Side Up Egg on top. YUMMMM.
★★★★★
Deborah says
I’m so glad you have been converted to Funeral Potatoes! 🙂 I need to try these with that egg on top now – WOW!!!
Lavina says
I love this recipe!
I was wondering if this dish could be cooked in a slow cooker? If it can, how long would it need to cook?
Deborah says
I have actually never tried cooking them in a slow cooker, but I have seen others who have. My guess is that they would take 3-4 hours on high or 6ish hours on low, but you’d probably need to watch them to make sure. Good luck!
Tonessa says
Hello. Stupid question but… i was wondering do i un-thaw the hash browns or leave them frozen? … Thanks to whom ever replies ☺
Deborah says
Just put them in frozen! 🙂
Rachel says
We make them that way too with butter on the corn flakes. We never knew what to call this but we love them at church fellowship lunches after Sunday service so our family calls it Church Potatoes.
Elena says
It’s looks so good !
Could I add cheese on top and then the cornflakes ?
Audra LeAnn says
Southern dish that is utterly delish! I always add coarse black pepper to mine when stirring it all together.
★★★★★
Nancy says
Mine are better, we call them “party potatoes”. Basically the same recipe but use Country Style Hash Browns, which are little cubed chunks of hash brown potato, available right next to string shaped hashbrowns. And then for the topping, we add the melted butter to a bag of corn flakes and break them up and mix them together in a big zip bag. Corn flake topping comes out more browned and yummy!!!
Angie says
So there’s 2 different melted butter portions and the recipe doesn’t say when to use which?? Please specify??? 😞
Deborah says
I have updated the recipe to make it more clear.
Brent Wambold says
We made “Patio Potatoes” because they were made for BBQ’s out on the patio by the screenhouse. I think the original recipe came from the Chicago Tribune. It was sour cream, garlic powder, pepper, a can of cream of onion soup, cream of celery soup, one soup can of fresh milk to loosen that up… then add a large bag and a half of country style hash browns (still frozen) pour it out into a greased casserole dish and bake for an hour at 400 – then take out and top with two cups of fancy shredded cheddar cheese….back in oven until the cheese melts and just begins to browns a little… Don’t let it go to far or you won’t be able to eat it… This is the best with a nice roast or chicken…but stands up to the church buffet, too
★★★★
Connie says
We called this recipe hasbrown caasserole.
cecilia says
Your funeral potatoese looksdelish can they be served atroom temp.?
Traci says
Do,the hash browns stay frozen, or do,you defrost them first?
Deborah says
You mix them in frozen.
Tyra says
I have a question, I’m going to a campout where we have potluck dinners. It’s a 5 hour drive, plus several more hours til dinner after I arrive. If I bake these the morning I leave, will they still taste good at room temperature for dinner? I have no clue how I’d reheat at a campsite lol
G L Page says
I make them and love them.
I call them Heart attack on a plate!
🙂
BREN GRATSCH says
YOU CAN BROWN 1 LB OF SAUSAGE DRAIN VERY WELL ADD THIS AND GREEN PEPPERS ,SO GOOD///
★★★★★
Kay says
I had never tried these until 10 years ago. At my new family’s Thanksgiving. I was like, wow such a sad name for really tasty food!
They serve them every year for Thanksgiving and there are rarely any left overs! For our recipe we use cream of mushroom soup (due to a few vegetarians in my house I can’t use cream of chicken.) And I stearic cornflakes we use crushed lays potato chips. Of all the food options on The moving,these will be the first to go.🍴🏪
Kay says
That was supposed to say* instead of cornflakes.*
Deborah says
I love this! And I love the idea of potato chips. I’m definitely going to give that a try next time I make these!
Lauren says
Is it okay to double this recipe? Feeding a larger crowd of 25. Thanks for the recipe! I’ve been looking for this exact one I used to see in my moms amish cookbook, nice to see it is still around :).
Deborah says
You should be fine to double it. It will probably take longer to bake, depending on the dish you bake it in.
Marilyn says
We call ’em cheesy potatoes, but top them with crushed potato chips. Made pounds – literally pounds – of these potatoes for my son’s football team for their “brotherhood dinners” (night before the game). Still make them for family dinners. My son (now an adult) – always takes leftovers when he comes for dinner. Takes enough for himself and a friend who loves them but never has them at home. They’re the perfect comfort food! Had a chuckle over the lime jello recipe . . . just finished reading Ann B. Ross’ Miss Julia Stirs Up Trouble . . . a variation of the recipe is found in this novel (page 327 of the hardcover edition) and called Cottage Cheese Salad.
Vickie says
One time at a funeral, someone said they were sick of making funeral potatoes, we made baked instead. The family was so upset! Now we stick with Funeral potatos. We dont usually use green jello, we just do green salad with a yummy Poppy seed dressing that almost every one loves! I am from Utah!
Deborah says
Haha – that’s funny! People do love the funeral potatoes!!
Shirley Crabtree says
I had to chuckle when I saw the response to your lime jello recipe using raspberry jello. I have a friend who does not like to cook, but when her family gathers or when we have potluck at church, she always brings “pink stuff.” She uses cherry Jello/ I thought that title was original with her.
I can’t wait for a funeral to try your potatoes. They sound so yummy and fattening. Fattening foods are usually yummy 🙂
Dee says
Can someone please tell me what kind of shredded cheese to use? It’s the first ingrediant but I don’t see anywhere that it says what kind of shredded cheese. I would love to make this! Thx Dee
Deborah says
I usually just use Cheddar, but you can substitute in your favorite cheese if desired.
Jess says
Huh, I’ve made this for years. I call it “heart attack casserole”. Because it’s not the healthiest thing in the world. I also add a roll of hot jimmy dean sausage browned to the mix.
Roxie says
I just fell in love with this recipe. And I ate the whole pan by myself not in one day. So now I give the recipe to my friends and family.
kin says
Can I use fresh boiled cube potatoes instead of frozen hash brown? Thanks
Deborah says
Yes – you sure can!
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.
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!
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.
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.
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.
Donna Mead says
Funeral potatoes is a rather morbid name for something so good. I call them hash brown casserole!
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.
Deborah says
I love all of the different names!!
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 😉
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!
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.
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.
Deborah says
I agree – and all I care about is that they are delicious!! 😉
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!
Novice says
Can the mixture be frozen ahead of baking. I was hoping to get my cooking over with before the time crunch.
Deborah says
I haven’t tried freezing it, but I’m guessing that it would freeze well.
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….
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..
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
M Margaret Unger says
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
Karen says
We call these TEXAS POTATOES…and they ARE delicious!
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”
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…..
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.
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!
Shirley Morris says
We call these Baby Jesus potatoes. We kidnapped a Baby Jesus one Christmas and this recipe was the ransom.
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!
Deborah says
@carole arnold, that is so funny! Thanks for sharing your story!
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.
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.
eatme_delicious says
Yummmmmmm I've made a really similar dish before called Schwarties hashbrowns.
Heather says
I *love* funeral potatoes!!
Virginia says
In the south, this is commonly called Hashbrown Casserole. It's even served at the Cracker Barrell chain.
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!
Mary says
Veeda it was mentioned that you make them from scratch. Can you share that recipe?
Deborah says
Unfortunately, her blog isn’t online anymore. 🙁
grace says
i've always thought this was an unfortunate name for a scrumptious dish!
scrambledhenfruit says
I've never heard these called funeral potatoes, but they do look comforting! Around here, we have funeral salad instead!
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!
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!!!!!!!!!!
Lee says
I love funeral potatoes. Although we like Lays Potato Chips instead of corn flakes.
kat says
Oh yeah that totally sounds like a church supper dish, totally yummy & comforting but always with the can of creamed soup
LetsCookTonight says
Oh my these sound postively, sinfully, delicious. Sounds like the perfect dish for January.
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.
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!
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.
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.
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?
Heather Voran says
I’m not sure about the tradition in Utah, but in my hometown in Oklahoma, the ladies of the church feed the family of the deceased on the day of the funeral, and it is made in the church kitchen because theie recipe is for a large group. I can remember my Mom having to divide down the recipe when she made them at home years later. Her family-sized version is in the cookbook of favorite recipes she gave each of us kids for Christmas one year. She passed away in 2004, and yes, the ladies of the church served them at her funeral. 🙂
Kim says
I LOVE this recipe. Love it!
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!
Rosa's Yummy Yums says
That's what I thought when I saw the name… This side dish is very appetizing. 😉
Cheers,
Rosa
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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.
Joanne says
Given your adorably pregnant status, I forgive you this unhealthy recipe 😛 In fact, I probably adore you more for it. Sounds delicious in all of its creamy glory.
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?!?
Sherri says
Try frosted flakes on the top just for a change. They aren’t healthy so you might as well go all the way…
Julie says
I absolutely adore these kind of potatoes! Looks just delish 🙂
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.
cimorene5 says
I love these! My memaw just made them for Christmas dinner. Delicious!
HollyL says
I LOVE these potatoes! My mom makes them sometimes for Sunday dinners she has at her house 🙂
josie valentine says
WE CALL THEM CHEESY POTATOES.fOR AN EXTRA ZING HAD SOME CHOPPED HAM OR BACON.bacon in them is soooo good
KiniWoman says
We call them "Cheesy Potatoes" and have them for nearly any pot luck type event (or whenever we want them, really).
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!
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!
Suzanne Nelson says
Green Jello Salad
1 6oz. pkg. green jello
1 lg. can crushed pineapple
1 cup cottage cheese
1 cup walnuts, chopped
Make jello as directed on package using the reserved pineapple juice as part of the water. Add drained pineapple, cottage cheese, and walnuts. Stir to combine and enjoy.
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.
Jenny says
Hi, This is not just a Utah recipe. I’m from West Virginia & there it’s called Sorry Salad. Usually made with strawberry or orange jello. To us it’s a dessert.
Leslie says
Do you mix the dry jello with the oranges and pineapple, then put on fridge or do you mix with water and then add fruit?
Tamara says
My Mom also made some great jello recipes. Her Lime Jello uses half the liquid Jell-o calls for. Substitute pineapple juice for the water. Add a cup of crushed pineapple. Chill slightly and add desired amounts of cottage cheese and walnuts.
Heather Voran says
This is not just a Utah thing. I grew up in Oklahoma the 60s and 70s with funeral potatoes, made by the ladies for every funeral dinner by nearly every denomination in my home town. They are still very common in Texas, where I live now.
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?