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)

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 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)

Directions:

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.

Freezing Directions:

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.

Servings: 6-8

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This entry was posted on Friday, December 16th, 2011 at 7:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.