I have always heard about this "funeral potato" dish but hadn't had it until recently. Perhaps it is because we live in the mid west and closer to Utah. I love it. My family loves it and you everything is very comforting. It's good ol' southern food if you ask me! The sour cream taste is definitely prevalent and adds to the charm of this dish. My friend Lisa made it as a side dish to accompany her Easter dinner. Please excuse the picture. It was taken with my phone. She had a ward cook book and it was submitted by Ann Crandall. Well, funny thing is I knew an Ann Crandall way back in my DeSoto, TX ward. Her husband was Larry Crandall. I wonder if it could be the same lady?!
Yield: 16 servings Prep: 10 minutes Bake: 350 Time: 30 minutes
Potato Casserole
24 oz. frozen shredded hash browns or (12 large potatoes)
2 cans cream of chicken soup (undiluted)
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup melted butter
1/2 cup chopped onion (or use dried minced onion to taste)
2 cups corn flakes (crushed)
2 Tbl. melted butter
Boil potatoes with skins for 30 minutes. Cool, peel and grate into large bowl. (or thaw and put into large bowl) Combine soup, sour cream, cheese, 1/2 cup melted butter and onions. Gently blend into potatoes. Put in 9x13 pan. Combine crushed cornflakes and 2 TBL butter and sprinkle on top. Bake at 350 degrees for 30 minutes. Serves 16
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