Cheesy Funeral Potato Casserole
I have been to many Mormon Funerals and there are always pans of Cheesy Funeral Potato Casseroles on the serving table after the funeral.
The Beehive State is known for funeral potatoes.They also like green jell-o with pears, and Ambrosia Salad. In Utah everyone loves Funeral Potatoes. It is a yummy side dish for a family Sunday dinner.
Made with shredded potatoes, mixed with cheese, sour cream, butter, cream of chicken soup and topped with crispy corn flakes this is a delicious recipe not just for funerals. You will probably serve it often for your family all year long.
This recipe is So good, and you will love how the corn flake crust adds the perfect crunch to the potatoes!
INGREDIENTS…..
- Russet Potatoes
- Cream of Chicken Soup
- Sour Cream
- Butter
- Onion
- Cheddar Cheese
- Seasonings
- Corn Flakes
This recipe calls for Cream Of Chicken Soup but if you have never made Homemade Cream Of Chicken Soup, It really is so easy, and makes any recipe using this ingredient taste so amazing. This recipe is from Dessert For Two give it a try!
- ⅓ cup cold milk
- 2 teaspoons cornstarch
- 1 tablespoon unsalted butter
- ½ teaspoon chicken bullion powder
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- pinch of dried parsley
- First, make the cream of chicken soup: in a microwave-safe 2-cup measuring cup, whisk together the milk and cornstarch. Whisk very well to dissolve.
- Next, add all remaining ingredients for the cream of chicken soup. Whisk to combine, microwave for 30 seconds, whisk, and then microwave another 30 seconds. At the end of 60 seconds, the mixture will be thick. It will thicken further as it cools.
Why are they called Funeral Potatoes?
The name for funeral potatoes comes from their popularity being served as an after-funeral side dish at lunch gatherings. The cheesy, warm dish was comfort food that became on many funeral meal staple.
This cheesy potato casserole is known by different names such as funeral potatoes, party potatoes or cheesy potatoes. Whatever you call it, add it to your menu!
Ready to make some for your family? Grab your apron and scroll down for the recipe.
Ingredients
- 9 pounds russet potatoes, rinsed and skin left on
- 4 1/2 cups condensed cream of chicken soup
- 24 tbsps butter, divided
- 3 cups diced onion
- 6 tsps minced garlic
- 3 cups cheddar cheese, shredded on large holes of a box grater, divided
- 1 1/2 cups sour cream
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 3 cups crushed corn flakes cereal
Instructions
- Preheat oven to 350 degrees
- Spray a 9X13 casserole dish with kitchen pan spray.
- Place the skin-on Russets into a large pot and cover with water.When they come to a boil cook for around 20 minutes.
- Remove from stove and I usually run under cold water to cool the potatoes down. Use a paring knife and peel the skins.
- Once cool enough to handle, grate the potatoes on the large holes of a box grater. If you want a shortcut use frozen hash browns. You will need a 30 ounce bag.
- Sauté the onion and garlic in six tablespoons of butter until the onions are translucent, about 4-5 minutes on medium heat.
- In a large bowl, mix shredded potatoes, condensed cream of chicken soup, cooked butter and onion mixture, 2 ¼ cups of the shredded cheddar cheese, sour cream, salt, and pepper.
- Spread the potato mixture into the prepared casserole dish, and sprinkle the corn flake topping over the casserole and bake until browned for around 50 minutes.