Easy Cheesy Potatoes
I grew up eating these cheesy potatoes as a side dish, usually at Easter and Christmas along with ham. I always thought it was funny that my mom called them “funeral potatoes” but never questioned it until one day I took a phone message from someone wondering if she could bring “funeral potatoes” to an upcoming after-funeral luncheon. These gooey, cheesy “funeral potatoes” traditionally served at holidays and funeral luncheons make a tasty side dish anytime of the year, though too much of the rich dish and you may be in line for your own funeral :).
Funeral Potatoes (Cheesy Potatoes)
Pam @ Onceamonthmom.com
- 2 pounds frozen hashbrown potatoes (cubed or shredded–you choose!)
- 2 cups sour cream
- 1 can cream of chicken or celery soup
- 2 cups shredded cheddar cheese
- salt and pepper to taste
- crushed cornflakes (optional)
Combine all but cornflakes. Spoon into a greased 9×13 baking dish. Top with crushed cornflakes. Bake at 350F for one hour or until potatoes are hot and cornflakes are crisp.
Combine all but cornflakes. Spoon into a greased 9×13 freezer baking dish. Seal, label, and freeze. To serve: Thaw. Top with crushed cornflakes, then bake at 350F for one hour or until potatoes are hot and cornflakes are crisp.
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