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Saturday, April 11, 2020

Modified Funeral Potatoes (That Won’t Necessitate Your Own Funeral Quite So Quickly)

Ah, funeral potatoes. The classic potato casserole served by the Church Ladies at funerals for generations. The classic potato casserole that may have unwittingly caused a few funerals in the process. Not today, Funeral Potatoes. Not today.

Funeral Potatoes on a plate with salad and ham

Last year when I pulled out the ol’ funeral potato recipe for our Easter dinner (hint: funeral potatoes are really good with ham), I decided to live dangerously and CHANGE THE RECIPE. I used the recipe that my grandma always used and, while delicious, is more fat than potato and, while delicious, makes you feel awful after eating.

Top view of a plate of food with potato casserole, ham and salad

I didn’t change any of the ingredients, I just changed the proportions. And guess what? Just as delicious. I’m using the modified-still-not-healthy-but-at-least-not-a-murder-weapon version from now on!

Funeral Potatoes, cheesy potato casserole, on a plate

Modified Funeral Potatoes
 
Same recipe as my grandma used to make, just not quite so deadly.
Author:
Ingredients
  • 2 pounds frozen hashbrowns
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • ½ teaspoon salt
  • 3 chopped green onions
  • ¼ teaspoon pepper
  • 4 ounces shredded cheddar cheese
  • 1 cup corn flakes, crushed
  • ¼ cup butter
Instructions
  1. Preheat oven to 350º F and thaw the frozen hashbrowns.
  2. Mix all ingredients except butter and cornflakes in a large bowl. Pour into a 9x13 casserole dish.
  3. Sprinkle top of casserole with corn flakes. Drizzle melted butter evenly over the corn flakes.
  4. Bake for 35-40 minutes, until the casserole is bubbling and the top is nice and toasty!

 


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