It's funny how, in 9 years of food making, I've never blogged about the basics. The stuff I've made a million times, because family life calls for it. Or, in this case, funerals.
Don't panic. Despite the name, nothing dreary here.
But this classic Utah casserole is a staple when serving families at their ward (church) gatherings after a funeral. Ham and Funeral Potatoes. That's what you'll be served, food toted in by generous volunteers around the neighborhood. And thusly, the recipe received it's name.
Though every family has their own twist on how to make a proper batch of funeral potatoes (some use shredded hashbrowns, some add garlic powder or omit the cornflake topping)(yes, cornflake topping), this is my favorite version of them all.
Southern-style hashbrowns make it easy to whip this one up. This sucker feeds a whole crowd. And I promise you, this recipe is destined to disappear fast. Tres fast.
Whether at a funeral, or simply shared at a potluck or for family dinner, this over-the-top classic is forever a favorite.
Best Ever Funeral Potatoes
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 small yellow onion, very finely chopped
- 1 (32 oz) bag frozen Southern-Style hashbrowns
- 2 cups shredded sharp cheddar
- 1-2 teaspoons salt and pepper (I like 'em salty, but salt to taste)
- 2 1/2 cups crushed corn flakes cereal
- 1/2 cup butter, melted
Heat oven to 350ºF.
In a large bowl, stir together sopu, sour cream, onion, hashbrowns, cheese, salt and pepper. Spread into a 9x13" pan.
In a second bowl, stir together cornflakes and melted butter. Spread atop hashbrowns.
Bake for 40-50 minutes, or until cheese is bubbling. Serve and enjoy.