“My husband, Steve, and I had this at an event we went too. It was so good, we requested the recipe.” – Calla Ferre
“This was the last of the side dish recipes that I made and photographed for the cookbook website, and boy that was a mistake! When you look at this recipe it doesn’t look entirely appetizing, but it is so tasty! Also not quite as heavy as I expected. When I went to see if I could find similar recipes online, I came to find out that these are often referred to as ‘Funeral Potatoes’ as they are a common comfort food served at luncheons after memorial services at LDS churches.” – April Ferre
Potato Casserole (aka Funeral Potatoes)
- 1 32- Ounce Package Frozen Hash Browns Thawed
- 1 10.75- Ounce Can Cream of Chicken Soup
- 1 10.75- Ounce Can Cream of Mushroom Soup
- 2 Cups Sour Cream
- 2 Cups Cheddar Cheese Grated
- 1/2 Cup Butter Melted
- 1/2 Cup Onion Chopped
- 2 Cups Corn Flake Crumbs
- 1/4 Cup Butter Melted
- In a medium bowl, combine soups, sour cream, cheese, 1/2 cup butter and onion and mix well.
- In a large bowl, combine sauce and thawed hash browns. Spread evenly into a 9×13-inch baking pan.
- Mix corn flake crumbs with 1/4 cup butter and sprinkle on top of potatoes.
- Bake at 350 degrees for 45 to 60 minutes.