"Funeral" Potatoes ----------------------------------------------------------- ------------- This is the original recipe from "Robert" from Wyoming. See my notes and modifications after the recipe. Original URL: http://www.craftsnhobbies.com/ncnh/recipes/ main-dish-casserole/funeral-potatoes.html Cooking time = 30 minutes Serving size = 8 - 10 Cooking method = Bake @ 350¡ === Ingredients Needed === One package of frozen hash brown style potatoes (thawed!) (I use a package of "Simply Potatoes" brand that are not frozen and usually found with the eggs and cheese in yourÊsupermarket... they are superb!) 8 oz sour cream 1 can of cream of chicken soup, or any other "cream style" soup 1/3 cup chopped onion (more or less to taste) 1 cup grated cheese... you can use any "soft" cheese, American, cheddar, jack, or any combo you like! 1/2 stick of melted margarine or butter 1/2 cup corn flakes (optional) === Directions === 1. Stir together all ingredients EXCEPT potatoes and butter. 2. Fold in potatoes 3. Put mix in an 8 X 13 baking dish 4. Drizzle melted butter over mixture 5. Sprinkle cornflakes on top of mixture (if desired) 6. Bake in a PREHEATED 350 degree oven for 30 minutes, or until top is golden brown. 7. These were served at my Father's funeral reception and were a hit! Thus the name...ÊFuneral Potatoes! Christopher's Notes: Taking my cues from Jennifer, I like using Special K instead of corn flakes. 1/2 cup is usually way too little to cover the top of the casserole, though. I find it takes more like 1.5 cups, and I wait until the potatoes have cooked for 30 minutes before putting the Special K on top. Melt the butter and stir it in to coat the cereal flakes before putting them on top of the potatoes. (The butter keeps the flakes from burning.) Cook for another 10 minutes at 350¼. Christina says that cream of celery soup is vastly superior to cream of chicken for this recipe. I don't think she has ever tried it the other way, but I'm not sure she'll ever let me make it with anything else.