These potatoes are to die for, but that’s not why they’re called funeral potatoes.
Have you ever heard of funeral potatoes before? Chances are if you have that it was from a Mormon. I’m a Mormon, or as we like to say, a member of The Church of Jesus Christ of Latter-day Saints. Every religion has their traditions and subcultures that come about as people worship and socialize together, and we are no different.
I grew up in south-east Idaho, very close to Utah, and in our area when someone dies the women of the church always cook up a big dinner to feed all of the family and friends that have traveled to attend the funeral. For some reason, ham along with cheesy hash brown potato casserole became the staple dinner to prepare and serve at funerals. After a while, cheesy hash brown potato casserole became known as funeral potatoes (probably to distinguish it from all of the other potato casseroles us Mormons like to make, and because funeral potatoes is easier to say than cheesy hash brown potato casserole.)
And, there you have it, the mystery has been unfolded.
Here are your ingredients, along with salt and pepper: 2 lb. bag Country Style Hash Browns, Cheddar Cheese, Sour Cream, Cream of Chicken Soup, butter, and onion.
First, melt your 1/2 c butter.
After, you mix up the soup mixture, get out your biggest bowl. It’s much easier to mix it all together in a large bowl. Now pour your 2 pound bag of hash browns in. It doesn’t matter it they are thawed or frozen.
Once you have the hash browns separated, add 2 cups of shredded cheddar cheese, salt and pepper. The recipe calls for 1 teaspoon of salt and 1/4 teaspoon of pepper. I don’t use that much of either, but it up to you and your tastes.
It’s also time to add your onion. I just grate my onion over the bowl with the cheese grater. Some of my kids think they don’t like onion, but when I grate it up they don’t notice it is in there, and I still get the flavor.
Bake it until it is bubbly and nice and golden brown. Bake at 350* for 45-60 minutes if your hash browns are still frozen, and if they are thawed decrease the baking time to 30-45 minutes. I usually bake mine until they are a bit more golden brown on top, but it was late and my kids were hungry so I popped them out of the oven a couple minutes early and they were still wonderful.
Try them, and let me know what you think.
Cheesy Funeral Potatoes
½ cup Butter, melted
1 can Cream of Chicken Soup
2 cups Sour Cream
1 teaspoon Salt
1/4 teaspoon Pepper
2 pound bag of Country Style Hash Browns
½ cup Onion, grated
2 cups Cheddar Cheese, grated
Mix melted butter, cream of chicken soup, and sour cream together.
In a separate bowl mix hash browns, onion and grated cheese together. Then, add the soup mixture to the hash brown mixture. Add salt and pepper to taste.
Transfer to a greased casserole dish or a 9 x 13 cake pan, and smooth the top.
Bake at 350* until bubbly and golden brown on top. Typically that is 45-60 minutes if hash browns are frozen and 30-45 minutes if hash browns are thawed.
This recipe freezes well, so if you are making this for a smaller crowd you can place it into two smaller baking dishes and freeze one for later.
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