Funeral Potatoes are creamy, cheesy potatoes topped with buttery crunchy cornflakes. Other's may call this casserole side gooey potatoes, party potatoes, Gail's potatoes and I've even heard it simply called cheesy potatoes.
1 26 ounce bag of frozen shredded hash browns(slightly thawed)
8 ounces sour cream
8 ounces butter
1 cup cheddar cheese (I use sharp, however medium is fine)
1 can cream of chicken soup
6-8 scallions chopped
2 cups corn flakes
6-8 ounces butter, melted (with paprika if desired)
Optional garnish- chopped chives
Spray a 13 by 9 inch pan with cooking spray. Heat oven to 350 F degrees.
Wash you hands with soap and water and push up your sleeves!
In a large bowl, dump in the potatoes, sour cream, cheese, can of soup, chopped scallions and the melted butter. Mix it all up with your hands; nothing works better! This mixture get cold when you are working with it, so I run warm water over my hands once in a while. After it is thoroughly mixed, spread it into the cake pan.
Crush up the corn flakes in a Zip Lock bag and mix them with the melted butter. Sprinkle this over the potatoes. Shake a little paprika over this if desired.
Bake 40-50 minutes in the oven, until bubbly and crispy brown.
You can use low fat ingredients in this recipe and Brummel and Brown for the butter.
I actually painted this wood box and added handles to the side to carry to and from the camp side fire. I can't wait to see my grand kids and friends kids faces when they get to choose what they will sandwich their gooey marshmallow in!
What a great recipe, I love the scallion addition. The S'more Station is adorable!ReplyDelete