EASY AND FLAVORFUL FUNERAL POTATOES
Our family also calls this dish “Funeral Potatoes” and that’s the title I used to search for this. As others have mentioned, I too use the cubed hash browns (or the O’Brien kind); I use shredded cheese (of the cheddar variety) and one can of soup – cream of chicken. I also use corn flakes instead of bread crumbs. Also, I add about 1/2 of an onion, diced. Awesome! A great compliment to ham. I always make this for Easter. Good for potlucks too!
Best cheesy potato recipe! I know them as church potluck potatoes because someone always brings something similar but this is by far the best recipe!
I had never heard of funeral potatoes until my husband requested them. Thank goodness this recipe was here. It is now a staple in our family and everyone loves them.
This is a very good recipe. I make it fairly often. Only when I make it, I omit the water and the cream of mushroom soup, and I add about a cup of grated cheddar cheese in with the mixture. It makes it less soupy. I have used the cream of cheddar cheese soup too instead of the processed cheese and it turns out delicious. My family and I love it.
Zippity do da! This is great BUT YOU NEED MORE HASHBROWNS!!! I made this twice in less than a week. The first time, I used those “Southern Hashbrowns” (they’re square) and a 4lb bag of them!! (I know!! 4lbs!!) but followed the recipe to the letter – except I just added the amt of breadcrumbs I felt “looked right.” I was feeding a crowd that night and I didn’t have ANY LEFT! But I made them a second time, (again, using the 4lb bag of square hashbrowns) but this time, I used a 15.5oz jar of cheese chili con carne. This type of mexican cheese gave them a zippy kick. We loved it this way too (almost better!!). Yes it makes a lot (we had leftovers) BUT I can’t figure out how you can halve the sauce portion w/out wasting some of the “cream of…” soups! With the changes I made, this was awesome and loved by everyone!
1 28 oz package frozen cubed O’Brien potatoes thawed
1 teaspoon garlic salt
1/2 teaspoon pepper
1 teaspoon dried onion flakes
1 tbsp dried chives
2 cups shredded cheddar cheese
1 10.5 oz can cream of chicken
2 cups sour cream
2 cups crushed potato chips
3 tbsp butter melted
Place potatoes into refrigerator to thaw out overnight. Or place on counter to thaw for about an hour.
Preheat oven to 375f degrees. Spray an 11×7 baking dish with nonstick cooking spray (you can also use a 9×13 baking dish.)
In a large bowl, mix together the thawed potatoes with seasonings and cheese. Then stir in cream of chicken soup and sour cream.
Spread mixture into prepared baking dish.
Cover baking dish with nonstick foil and bake for about 45 minutes (until bubbly.)
Crush potato chips (measure out 2 cups after crushing.)
After potatoes are cooked, spread crushed chips over potatoes.
Pour melted butter over crushed chips …