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These are a perfect dish to make in large quantities for a community gathering, such as a funeral. Hence the name. Or perhaps they were dubbed Funeral Potatoes because they make one think of Heaven (they're that good). Whichever the reason, Funeral Potatoes is how they are known to us. And they're amazing. In fact, they are my husband's favorite food. Comfort food at its finest. And this is the best recipe I've found for them -- from my sis-in-law Mindy, who got it from her Aunt Connie. Now I give it to you. You can thank me later.
RECIPE: Funeral Potatoes
1 can cream of celery soup
4 1/2 c. frozen hashbrowns (cooked, shredded potatoes)
1/4 c. butter
1/4 c. chopped green onions
2 c. sour cream
1/2 c. shredded cheddar cheese
2-3 c. crushed corn flakes
2 Tbsp. melted butter
Melt 1/4 c. butter. Add soup, green onions, sour cream and cheese. Stir until blended well. Put potatoes in casserole dish and layer with sauce.
Mix corn flakes and 2 Tbsp. butter. Spread on top of potatoes.
Bake until heated through, 30 min at 350F.
Note: This is best if made the night before or earlier in the day and then heated.