For some reason I just can’t get “Funeral potatoes” out of my mind. Why could that be … oh maybe because one David Archuleta mentioned them in just about EVERY interview he did this week.
What are funeral potatoes? The have their own Wiki:
Funeral potatoes are a traditional Latter-day Saint (Mormon) hotdish or casserole dish that originated in Utah, United States.
Funeral potatoes get their name from commonly being served as a side dish during traditional after-funeral dinners. Funeral potatoes are often served at social gatherings, such as potlucks, in Utah and other areas with a large Latter-day Saint population.
The dish usually consists of hash browns or cubed potatoes, cheese (cheddar or parmesan), onions, cream soup (chicken, mushroom, or celery) or a cream sauce, sour cream, and is topped with butter and corn flakes or crushed potato chips. Other variations include cubed baked ham, frozen peas, or broccoli florets.
During the 2002 Winter Olympics in Salt Lake City, one of the souvenirs included a pin featuring an image of funeral potatoes.
Nellie sent into us her mother’s recipe for funeral potatoes – a Thanksgiving favorite. I am all for buying a bag of hashbrowns instead of peeling and dicing all of those potatoes to mash
32 oz. bag frozen shredded hash browns
2 (10 3/4 oz.) can cream of chicken soup
2 C. sour cream
1 C. grated cheddar cheese
1/2 C. butter melted
1/2 C. chopped onion
2 C. crushed corn flakes
2 TBS. butter, melted
Put potatoes in a 9 x 13 greased pan. Combine soup, sour cream, cheese, the 1/2 C. melted butter & onions. Gently blend into potatoes. Combine the crushed corn flakes and @ TBS. melted butter. Sprinkle on top. Bake at 350 for 30 minutes. (Note: she makes them without the cornflakes)
sooooo good! I had these a couple of years ago when visiting Utah for the first time (yes, went to a David Archuleta concert ) and Mom Julee and Daizdfan (Mary) made the most awesome funeral potatoes evah …. I’ll have to try Nellie’s mom’s recipe today.