Funeral Potatoes, sometimes called Utah Potato Casserole, are delicious! I love them! Creamy, potato-y, cheesy, with some crunch on top. Perfecto!
You know what is not a favorite thing of mine? Prepping the potatoes for this dish. I hate the cooking and shredding (or chopping), so I don’t make these as often as I’d like. Also, we’re not big baked potato eaters, so when the craving for these hits, I rarely have potatoes on hand. Yes, it’s a first world problem, so I’m not complaining too loudly about it.
When I received the prize for this month’s giveaway (enter here!), I realized that the shredded hash browns could be used in all sorts of recipes and not only for traditional hash browns. As soon as I opened the package Emergency Essentials gave to me to test, I realized that these were absolutely *PERFECT* for Funeral Potatoes. I resolved to make them asap and did last night. Let me begin with my recipe.
Adapted from a recipe in The Essential Mormon Cookbook
4 cups dehydrated hash browns (or one 32-oz package frozen shredded hash browns)
2 cans cream of chicken soup (10 1/2 oz cans), or your favorite cream soup
2 cups sour cream
1 cup grated cheddar (I used sharp cheddar, you can use freeze-dried without reconstituting it)
1/2 cup butter, melted (salted or unsalted, your choice)
2 tablespoons dried onion (or 1/3 cup chopped onion)
2 cups crushed corn flakes or corn chex cereal
2 tablespoons butter melted
Rehydrate potatoes according to the directions on the package (for mine, I put 4 cups of dehydrated Emergency Essentials’ Hash Browns into 16 cups of salted boiling water and let it simmer for 7 minutes). Drain hash browns and transfer to a 9×13 casserole dish. (If using frozen hash browns, it works best if you let them thaw a bit before putting them in the casserole dish, but they do not need to be heated through.)
In a mixing bowl, mix together soup, sour cream, cheese, 1/2 cup melted butter and dried onion until well combined. Pour over potatoes in casserole dish and stir until the soup mixture is evenly distributed among the potatoes. Set aside. Mix together crushed corn cereal and 2 tablespoons melted butter. Spread over top of potato mixture. Bake in a 350 degree Fahrenheit oven for 30 minutes or until the mixture is bubbly along the edges and the corn cereal is slightly brown. Serve warm.
Here’s my photo step-by-step.