It’s got an unusual name, but plenty of people know about it and you should too!
If you’ve ever spent any time in Utah, it’s very likely you’ve heard of funeral potatoes. Originating as a popular dish that people would bring to funeral luncheons, these creamy and crunchy potatoes gained popularity and now no get-together is complete without them! While traditional versions call for hash browns, we decided to try out mashed potatoes, along with a serious amount of cheese and a buttery corn flake topping, and we were thrilled with the results!
While these may have started out as a dish made for sombre occasions, there’s no beating how delicious this dish is, and we think it’s more than acceptable to bring it to any occasion you may have, whether it’s a potluck with friends or a weeknight family dinner. We’re totally hooked on this casserole and you will be too – it’s a knock-out!
Serves 8 | 40 minutes
2 (10 oz.) cans cream of chicken soup
4 cups potatoes, cooked and mashed
2 cups cheddar cheese, grated
1 1/2 cups corn flakes
1 cup sour cream
3 tablespoons unsalted butter, melted
kosher salt and freshly ground pepper, to taste
Preheat oven to 350º F.
In a large bowl, stir cream of chicken soup and sour cream into mashed potatoes.
Mix in cheddar cheese, then season generously with salt and pepper.
In a separate bowl, toss corn flakes with melted butter until they’re all evenly coated.
Transfer potatoes to a 9×13-inch baking dish and cover with corn flakes.
Place baking dish in oven and bake for 45 minutes, or until corn flakes are golden brown.
Remove from oven and serve hot.