Often known as “funeral potatoes,” I prefer to give this beloved dish a name that reflects its warmth and comfort rather than its somber association. This recipe was shared with me years ago by my best friend’s mom, and it has since become a staple at family gatherings and social events. No matter who prepares it, this dish always finds its way onto the table, bringing people together with its rich, creamy, and irresistible flavor.
Ingredients:
24 oz. Hashbrown Potatoes (shredded or cubed)
10.5 oz. Cream of Chicken Soup
16 oz. Sour Cream
1 1/2 cups freshly grated Cheddar Cheese
8 oz. Butter (separated in half)
1 Tbsp. Onion Flakes
1/2 tsp. Celtic Salt
1/4 tsp. freshly cracked Black Pepper
1 cup cornflake cereal ( or substitute with French fried onions if you are an onion lover)
Instructions:
- Preheat oven to 375 degrees Fahrenheit.
- In a medium saucepan, add the cream of chicken soup, sour cream, 4 oz. butter, onion flakes, and cheddar cheese. Cook over medium heat, stirring frequently to prevent burning to the bottom, until melted together and creamy.
- Place hashbrowns in an even layer at the bottom of a 9×13 baking dish.
- Pour the hot cheese mixture over the hashbrowns and mix together to coat all potatoes.
- Spread out into an even layer in the baking dish.
- Melt the remaining 4 oz. of butter. Pour into a bowl with one cup of cornflake cereal. Stir until all cornflakes are coated. Sprinkle over the potatoes. (If using the French fried onions, do not mix with butter, and leave off until the last 15 minutes of baking)
- Bake in the preheated 375-degree oven for 1 hour.