Funeral Potatoes

I know you've been wondering when I'd get around to posting this, right? Just counting the days, marking them off on your calendar, looking at your watch multiple times a day. Oh wait....I'm the only one who wears a watch any more.  

Before that, though, this happened. My husband felt the need for some chocolate chip cookies, so I indulged him. I can never make this recipe without cranking out a triple batch, because I have those recipe quantities memorized, and really if you're going to make the mess, you might as well make enough to freeze some.  So, funeral potatoes....

Funeral potatoes are nothing more than a type of potato casserole. They're called such because they're an LDS staple and are very often served, along with ham and various salads, by ward members to families after a funeral service. Everyone has their own variation on the theme, but this is the one I've settled on over the years. I found it in an old freezer cooking cookbook and it does, indeed, freeze very well. I will often make a full recipe, then split it into 2 8x8 pans and cook one to serve and freeze the other. I recently tried a new, and admittedly more time-consuming recipe for these on Easter using regular, not frozen potatoes. It was really good IMHO, but several family members missed the regular recipe. Remember what I said about holiday meals being written in stone? I'll keep the other recipe for other occasions, but will probably use the standard one for holidays. You can stir some ham into these potatoes and serve them with a salad for a good leftover meal.

Funeral Potatoes (Serves 6-8)

• 28-32 oz. frozen, shredded hash browns
• 1/4 cup chopped onion
• 16 oz. sour cream
• 1 can cream of whatever soup (or use 1 1/2 cups white sauce, which is what I do)
• 1 1/2 cups shredded cheddar or Swiss cheese (for Easter we usually do Swiss)

Optional fancy topping:

• 2 cups corn flakes, crushed
• 1/3 cup melted butter

Thaw potatoes slightly and break the big chunks apart. Combine in a large bowl with onion, sour cream, soup OR white sauce, and cheese. Spread in a greased 9x13 pan and bake at 350° for about an hour. 

If you're feeling extra fancy, you can mix the corn flakes and butter, and sprinkle them over the potatoes before baking for a crunchy topping.

If desired, you can put the potatoes in the pan and freeze them, unbaked, for a later time. They can also be split between 2 smaller pans and frozen as well. Thaw before baking.

Comments

[dmc4042]

I still wear a watch!
Donna

[Eye guy]

Those were good cookies.