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.

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.

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!

Modified Funeral Potatoes

 

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Same recipe as my grandma used to make, just not quite so deadly.

Author: Jane Maynard

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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