A simple, creamy potato casserole that works for family meals and potlucks.
introduction
Funeral Potato with Real Potatoes is a warm, cheesy casserole that many people bring to gatherings. It uses real cubed potatoes, sour cream, cheese, and a crunchy cornflake topping. If you like potato casseroles, try the similar cheesy scalloped potatoes recipe for another simple side.
why make this recipe
Make this recipe because it is easy, filling, and loved by many. It feeds a crowd and works well for holidays, potlucks, or weeknight dinners. The mix of creamy sauce and crunchy topping gives good texture.
how to make Funeral Potato with Real Potatoes
Follow the steps below in order. Boil the cubes until just tender, mix the sauce, fold in the potatoes, add the topping, and bake until bubbly and golden.
Ingredients :
6-7 medium potatoes (30-35 ounces), ¼ cup butter, 1 can cream of chicken soup, 2 cups sour cream (1 pint), ½ cup chopped green onions, 1 teaspoon salt, 1½ cups shredded cheddar cheese, ¼ cup melted butter, 2 cups crushed cornflakes
Directions :
- Preheat oven to 400° F.
- Cube and boil potatoes until just soft enough to eat, but still firm when bitten into. (al dente) Drain off the water and set aside to cool.
- In microwave melt your butter. Once melted stir in can of cream of chicken soup.
- In separate bowl mix sour cream, chopped green onions, salt, and shredded cheddar cheese. Add the butter and soup mixture. Mix well and set aside.
- Fold in potatoes to the sauce mixture. Do not over stir, just long enough to coat all potatoes.
- Spoon mixture into a greased 9×13 baking dish.
- To prepare the topping melt butter and mix with crushed Kellogg’s Corn Flakes.
- Spread cereal topping over the mixture in the pan.
- Bake in oven at 400° F for approximately 35 to 45 minutes or until bubbly and corn flakes appear golden and crispy.
how to serve Funeral Potato with Real Potatoes
Serve hot from the oven. Let it sit 5 minutes so it firms up a bit. It pairs well with roasted meat, green beans, or a simple salad. Scoop into plates and enjoy.
how to store Funeral Potato with Real Potatoes
Cool to room temperature, then cover tightly with foil or plastic wrap. Store in the fridge up to 3-4 days. Reheat in the oven at 350° F until hot, about 15-20 minutes. You can freeze leftovers in a sealed container for up to 2 months; thaw in the fridge before reheating.
tips to make Funeral Potato with Real Potatoes
- Do not overcook the potatoes; keep them slightly firm so they hold shape after baking.
- Use real butter for better flavor.
- Mix the sauce gently so the potatoes stay chunky.
- Press the cornflake topping lightly so it sticks and crisps evenly.
- If you like more crunch, add extra cornflakes on top.
variation (if any)
- Add 1 cup cooked ham or bacon for a meatier dish.
- Swap cheddar for Monterey Jack or Colby for a milder taste.
- Use cream of mushroom soup instead of cream of chicken for a different flavor.
FAQs
Q: Can I use frozen hash browns instead of cubed potatoes?
A: Yes. If you use frozen hash browns, reduce the baking time and check for doneness sooner.
Q: Can I make this ahead and bake later?
A: Yes. Assemble in the dish, cover, and refrigerate for up to 24 hours. Add the topping just before baking.
Q: Is there a dairy-free version?
A: You can try dairy-free sour cream and dairy-free cheese, and use a dairy-free cream soup, but texture and taste will change.
Q: How many people does this serve?
A: A 9×13 dish serves about 8 people as a side.
Q: Can I use less salt?
A: Yes. Taste the mix before baking and reduce salt if you use salted butter or salty cheese.
Funeral Potato with Real Potatoes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple, creamy potato casserole that works for family meals and potlucks.
Ingredients
- 6–7 medium potatoes (30–35 ounces)
- ¼ cup butter
- 1 can cream of chicken soup
- 2 cups sour cream (1 pint)
- ½ cup chopped green onions
- 1 teaspoon salt
- 1½ cups shredded cheddar cheese
- ¼ cup melted butter
- 2 cups crushed cornflakes
Instructions
- Preheat oven to 400°F.
- Cube and boil potatoes until just soft enough to eat, but firm when bitten into. Drain and set aside to cool.
- Melt butter in the microwave and stir in cream of chicken soup.
- In a separate bowl, mix sour cream, chopped green onions, salt, and shredded cheddar cheese. Add the melted butter and soup mixture, mixing well.
- Fold in potatoes to the sauce mixture without over stirring.
- Spoon mixture into a greased 9×13 baking dish.
- Melt butter and mix with crushed cornflakes for the topping.
- Spread cereal topping over the potato mixture in the pan.
- Bake in the oven at 400°F for approximately 35 to 45 minutes or until bubbly and corn flakes are golden.
Notes
Let the casserole sit for 5 minutes before serving to firm up. Store leftovers in the fridge for 3-4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
