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June 17, 2006



Funeral Potatoes? I've never heard of such a thing. Are they covered with a shroud of cheesy goodness?


You may know it by another name:

Although known by other titles, this casserole got its nickname by being served at so many post-funeral dinners.

2 10-ounce packages frozen hash browns (or 1 2-pound package, or 6 boiled potatoes, shredded or cubed)
1/2 cup chopped onions
1 pint sour cream
1 can cream of chicken soup
1 can cream of celery soup
1/2 to 1 cup shredded cheddar cheese
Pepper to taste (due to the soups, it usually needs no salt)
1/2 stick butter, melted
1 cup crushed corn flakes

Allow hash browns to thaw about 30 minutes. Mix together onions, sour cream, soups, cheese and pepper, then mix in potatoes. Place all ingredients in a 9-by-13-inch casserole dish. Mix butter with corn flakes and sprinkle on top of the casserole. Bake, uncovered, at 350 degrees for 45 minutes to 1 hour.
Microwave: Before adding cornflake crumbs, cook 10 minutes on high. Stir. Sprinkle on cornflake crumbs and cook an additional 10 minutes.


Thank you! I appreciate any recipe involving a crunchy corn flake topping.

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