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Have you ever heard of Funeral Potatoes?
If you’ve been to a funeral luncheon at a Mormon Church, chances are you’ve been served Funeral Potatoes. Shredded potatoes, mixed with cheese, sour cream, butter, cream of chicken soup and topped with crispy corn flakes. Sounds pretty yummy, doesn’t it?
They are a standard for funeral luncheons because they are so easy to make, are an economical way to feed a crowd, and they taste so good and comforting. Comfort is what people like to have around at funerals, you know.
Comforting food, beautiful flowers, dear friends and sweet family members. All key ingredients to successful funeral, wouldn’t you say? I actually had the pleasure of attending my dear Grandmother’s funeral just yesterday. She was the kind of Grandmother every girl should get to have. More on this subject to be shared, along with one of her best recipes coming up on Monday.
PS…I think there were 12 pans of Funeral Potatoes all lined up for my family and I after the funeral today. (We have a big family, 150 were there for lunch.) The good women who prepared the meal also served ham, jello salad, green salad, rolls, cake and cookies. These are the components of the standard Mormon Funeral Luncheon.
PPS…The Funeral Potatoes were good. If you were one of the kind gals who made them for our family luncheon, thank you very much. They hit the spot. 🙂
PPPS…I made the Funeral Potatoes pictured here a couple of weeks ago, because I thought you might like to make them with your Easter Ham, or something like that. I’m pretty sure there is no law written saying they have to be made only for funeral. Just wanted to clarify. They work well for Pot Lucks and BBQ’s. They also make a great side dish when preparing a Take In Meal.
Enjoy!
Ingredients
- 1 (32 ounce) package frozen shredded potatoes
- 1 C sour cream
- 2 1/2 C cheddar cheese
- 4 T melted butter, divided
- 2 (10 ounce) cans cream of chicken soup
- salt and pepper
- 1 1/2 C corn flakes
Instructions
Enjoy!
Notes
You can assemble these potatoes up to 24 hours in advance, and then bake them about an hour or so before you are ready to serve. They will stay warm nicely for you.
Recipe from my dear friend Heather Peterson
Made this for Easter dinner tonight. I've made funeral potatoes before, but this recipe was the best. Thank you! I came here via Pinterest, and now I have you bookmarked. This (funeral potato-like stuff) isn't how I normally eat, but your other recipes look great too. Can't wait to get started trying them!
I also made these for Easter dinner to the rave reviews of everyone. You know you hit it out of the park when there are no leftovers. I added about 1/4 cup crumbled bacon bits and 4oz. of cream cheese. I also thought I opened 2 cans of cream of chicken, but turns out one was cream of celery. Turned out to be a good mistake. Love your blog and can't wait to see more of your grandmother's recipes.
Like Kristy said above we just call this hashbrown casserole down in South Carolina. During college my roommates and I made a few memorable trips to Cracker Barrel for these potatoes! Anyway, I just wanted to thank you for broadening my horizon by sharing what these potatoes mean to you at a time when you are mourning the loss of someone very dear.
I am sorry about your Grandma. I had one of those kinds of Grandmas, the kind that makes you feel that if you could only just be like her your life would be successful. Thank you for the recipe, i was looking for it recently, only I had it with Ritz crackers on it.
My family likes these with chopped green onion and topped with shredded cheese instead of corn flakes. We always joke that we're not sure if they're called funeral potatoes because they are served at a lot of funeral lunches (Mormon or otherwise) or because the cream and butter content will hasten the funeral of whomever eats them.
I'm sorry to hear about your grandmother.
We make these for all sorts of family gatherings. We mix it up a bit though by using the frozen Potatoes O'Brien by OreIda. Adds a little variety with the peppes and onions. We just call them Cheesy Potoates 🙂
These are a staple at our church funerals and I make them at home. We refrigerate them for 24 hours before baking them. There really is a yummy difference. I also add a chopped saute in butter onion. I use cream of mushroom soup if I don't have the c of c soup. Debra
I add chopped onion and ham inside and french's onions on top instead of cornflakes. I serve them for Friday breakfast at work and they're always gone!
one of my all time favorite dishes!!
We make these with cubed hash brown potatoes (frozen), with sauteed onions and diced ham, then top with bread crumbs that have been mixed with a little melted butter. SO yummy!