Friday, January 27, 2012

Funeral Potatoes

  • 6 c. diced potatoes  ( I use frozen hashbrowns)
  • 1 can cream of chicken soup
  • 1 stick butter, melted
  • 1 c. sour cream
  • 2 c. cheddar cheese, grated, divided
  • 1/4 c. grated onion (I used green onions)
  • Salt and pepper to taste
  • 3/4 c. crushed cornflakes (optional for crumb topping)
  • Additional 3 T. butter (optional for crumb topping)


  1. Prepare the potatoes: Scrub 6-8 medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced or shredded potatoes. Let the potatoes thaw before using them in the recipe.
  2. Combine soup, butter, sour cream, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
  3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
  4. Optional: Mix 3 tablespoons butter with crushed corn flakes and sprinkle over the potato mixture.
  5. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.