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Nutrition Facts
Serving Size 1 (432g) Recipe makes 6 servings
Calories 1088
Calories from Fat 724		(66%)
Amount Per Serving		%DV
	Total Fat 80.5g	123%
	Saturated Fat 38.9g	194%
	Monounsaturated Fat 23.4g
	Polyunsaturated Fat 8.5g
	Trans Fat 0.0g
Cholesterol 154mg		51%
Sodium 1920mg		80%
Potassium 1119mg		31%
Total Carbohydrate 72.6g		24%
	Dietary Fiber 5.3g	21%
	Sugars 4.8g
Protein 21.3g		42%
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Funeral Potatoes

Recipe #55389 | 55 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Lubie
Mar 2, 2003

I'm not sure where they get their name, but they sure are tasty! (and they don't have to be served at funerals either!!)

SERVES 6 -8 , 1 pan (change servings and units)

Ingredients

2 lbs hash browns
1/2 cup butter
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 pint sour cream
1/2 teaspoon salt
3/4 cup onion, chopped
1 tablespoon butter
2 cups longhorn cheese, grated, firmly packed
1 1/2 cups corn flakes, crushed
4 tablespoons butter, melted

Directions

1
Saute onion in 1 tablespoon butter until translucent.
2
Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
3
Put potato mixture into a 9x13 inch baking pan.
4
Combine cornflakes and butter, and sprinkle evenly over top of casserole.
5
Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.

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Featured Reviews for This Recipe

From: Kitchen Guy

On Oct 11, 2009

My wife has attempted to make this dish several times with other recipes and each time it turned out more like Potato Soup. This recipe was easy, tasted great and best of all I didn't have to serve it in a soup bowl.

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From: Chef #1097671

On Aug 25, 2009

My mom used to make this for us- so I loved it! I made a few minor adjustments...I used a mix of Monterrey Jack and Cheddar cheeses instead of longhorn as was recommended. I also used more like 3 cups of corn flakes and extra butter to make the topping (cause the crunchy top is the best part). I also used the frozen bagged hash browns with onions and peppers already in it since that is what I had on hand and it didn't really affect the flavor. Will make over and over and over again!!!

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From: Chef #352132

On Jan 20, 2008

I've made these twice and they always get eaten up with no leftovers! I have changed the recipe to reduce the calories slightly and make them a little less greasy. I only use 1/4 c. melted butter and 1 can cream of chicken soup. I made them in the crockpot on high for 4 hours and they were perfect! I also left off the cornflakes and butter and no one noticed any difference.

2 people found this review helpful

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From: SaraBellaBean

On Jan 16, 2007

Yum! I made these tonight as a side dish. They were FABU. My husband, kids and I loved them. They turned out perfect. The onion gave it a nice rounded out flavor. I used Medium Cheddar and only 1 can of Cream of Chicken Soup.

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