With Easter just around the corner, I can’t help but start dreaming about our customary Easter dinner! We nearly always have a honey-baked ham (though this choice has been contested in recent years by the ham-haters in the family,) but there’s another dish that always graces our Easter table – Funeral Potatoes!
If you’ve never heard of Funeral Potatoes before, you are in for a treat! This creamy, cheesy potato casserole is a real crowd-pleaser, and is ubiquitous at most social gatherings here in Utah. (And yes, that does include actual funerals.) It’s also an incredibly popular side-dish for Easter dinners, though I’m not sure how that came about. :-)
All I know is that I have to STOCK UP on shredded potatoes well before Easter, for fear that the stores will get cleared out before I have a chance to buy them! This is not an exaggeration, by the way. A few years ago I went to the store to buy stuff for Funeral Potatoes, and there was not a single bag of hash browns (fresh OR frozen) left in the entire store! Funeral Potatoes are a serious matter in these parts!
For those who are unfamiliar with Funeral Potatoes, I encourage you to give them a try. You may just find that they become a staple at your Easter feast as well!
- 2 packages of Simply Potatoes shredded hash browns*
- 1 can cream of chicken soup
- 16 oz sour cream
- 2 cups cheddar cheese, grated
- 1/2 cup butter
- 1/3 cup green onions, finely chopped
- 1 cup corn flakes, crushed + 2 Tbsp melted butter
*Note: These are packages of refrigerated hash browns. You can substitute about 40 oz of frozen hash browns, but you’ll need to thaw them beforehand!
Melt the 1/2 cup of butter in a a saucepan on your stovetop. Add the cream of chicken soup, sour cream, cheese, and green onions to the pan. Stir over low-medium heat until the cheese has melted and everything is well combined. Remove from heat.
Spread hash browns evenly across the bottom of a 9” x 13” baking dish.
Pour the creamy, cheesy mixture from the saucepan over the top of the potatoes and stir.
Stir together the crushed corn flakes and the 2 tablespoons of melted butter.
Then sprinkle the corn flakes mixture over the top of the potatoes and cream mixture.
Put the baking dish into your oven, and bake for 45 minutes at 325 degrees. When the top is golden-brown and the potatoes are hot and bubbly, you’ll know it’s done!
Remove the baking dish from the oven and let it stand for 15 minutes. Then dig in and enjoy! :-)