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!
- 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
- Preheat oven to 350º F and thaw the frozen hashbrowns.
- Mix all ingredients except butter and cornflakes in a large bowl. Pour into a 9x13 casserole dish.
- Sprinkle top of casserole with corn flakes. Drizzle melted butter evenly over the corn flakes.
- Bake for 35-40 minutes, until the casserole is bubbling and the top is nice and toasty!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
ooomg, these look so dang delicious! Okay, confession. I’ve never had funeral potatoes! Even with their golden, glistening top all of the fat and starch was what always put me off. This recipe will completely change that and I can’t wait to stuff my face. 🙂