Cheesy Potato Casserole (Funeral Potatoes)

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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.

Cheesy Potato Casserole (Funeral Potatoes)

Time: 10 min. prep + 45 min. cooking time

Yield: 12-15 servings

Recipe adapted from Heather Peterson

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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

1. Pour one 32 ounce bag frozen shredded potatoes into a large mixing bowl. Pop that baby into the microwave for 2-3 minutes to thaw the potatoes.

2. To the potatoes add 1 cup sour cream

2 1/2 cups shredded cheddar cheese

2 tablespoons of melted butter

2 cans cream of chicken soup

and a bit of salt and pepper.

3. Stir it all around with a wooden spoon. Make sure all ingredients are combined.

4. Pour 1 1/2 cups corn flakes into a small food processor and crush them into crumbs. No food processor? Do not dismay. Put the corn flakes into a gallon sized ziploc bag and roll over the top of the bag with a rolling pin.

5. Put the corn flakes crumbs into a small bowl and pour 2 tablespoons of butter over the top. Give it a nice stir to combine.