Funeral Potatoes

For some reason, we Mormons come up with some of the most awful sounding food - Green Jello with
Carrots being the prime example.  I mean, seriously.  Ew.  I grew up on this potato casserole, but it wasn't until I went to college that I found out what it is called, at least by those in our Mormon culture.  Seriously, who calls a potato casserole Funeral Potatoes?  You see, it is a custom, similar to other faiths to bring food to a funeral.  Everyone gathers, usually at a church, after the burial and we all partake in a giant potluck.  And one of the most famous side dishes seen can be Funeral Potatoes - because this makes a large pan and can feed 10-12 people.  So there you go, the story behind Funeral Potatoes.  My family makes Funeral Potatoes at basically any family gathering - when feeding 40+ people at one time, big casseroles are a must.  And Easter was a meal that we usually come together for.  So it's become a tradition that I've brought into my own little family for Easter.

A traditional Funeral Potato casserole has yellow cheddar in it.  I like to be a little more complicated though and use several types of cheeses that makes it ultimately a white casserole.  Using several types of cheese gives the casserole a flavor depth and a little smokier taste.  A little tip about the cheeses, it can be tedious and messy to grate gouda cheese.  I cut my cheese into 4 parts, stick it in my food processor, and press pulse until the cheese is broken up into small chunks and resembles shredded cheese.  I've told you all before, I am in total lurve with my Kitchenaid food processor.  We are BFFs.  Like, forever.

Funeral Potatoes


1 bag frozen shredded hash browns, defrosted
1 can cream of chicken soup
1 cup milk
2 cups sour cream
1 bunch green onions, chopped
2-3 Tbs. fresh parsley, chopped
1 cup (8 oz.) sharp white cheddar cheese, shredded
1 cup (8 oz.) smoked gouda cheese, shredded
1 1/2 cups shredded parmesan cheese
1/2 cup melted butter, divided into 1/4 cup each
1 cup corn flake crumbs


1. Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick cooking spray.  Pour hash browns into pan.  Set aside.

2. In a large bowl, combine cream of chicken soup, milk, sour cream, green onions, parsley, cheddar cheese, gouda cheese, 1/2 cup of the parmesan cheese, and 1/4 cup of the melted butter.  Pour mixture over the potatoes and gently fold together.

3. Combine remaining melted butter and cornflake crumbs in a medium bowl.  Sprinkle cornflake crumbs over the top of the mixture.  Sprinkle remaining parmesan cheese over the cornflake crumbs.  Bake for 30-40 minutes or until potatoes begin to bubble.

4. Remove from oven and allow to sit for 5-10 minutes before serving.

Serves 10-12
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