Originally, I made this cheesy potato casserole from a recipe on the back of a bag of frozen potatoes, then I lost that recipe cut-out. When I was looking online, I stole this version from kraftrecipes.com and have been making this version ever since. This cheesy potato casserole is sometimes called funeral potatoes, there are several varieties of this casserole, using different potato forms, different add-ins and different toppings such as potato chips or crackers. I use home fry potatoes instead of the more traditional hash brown potatoes and I prefer corn flake cereal as a topping. This casserole is great for a crowd! It can be made a day ahead and cooked the day you serve it.
Did you know? Funeral potatoes (also known as Mormon funeral potatoes or party potatoes) are a traditional potato hot dish or casserole that originated in the Intermountain West region of the United States. Both Mormon and Southern people call this dish “funeral potatoes” because the casserole is commonly served as a side dish during traditional after-funeral dinners.³ (see more trivia in the Trivia tab)
Preheat oven to 350 F. Add 10 ¾ oz can condensed cream of chicken soup, 1 ½ cups sour cream and 2 sliced green onions in a bowl.
Stir to combine
Add 32 oz thawed bag of frozen home fry (cubed) potatoes and 8 oz shredded sharp cheddar cheese
mix well.
Spoon into 13×9 sprayed pan.
Spread to cover bottom of pan. Measure 5 cups corn flake cereal into a storage bag. (5 cups of cereal = 1 ½ cups crushed cereal)
Seal the bag, crush the cereal. Add to a bowl of 2 tbsp melted butter, stir to combine.
sprinkle over potatoes
Bake 50 minutes. Serve warm. (When I made these I couldn’t even take a picture of the finished pan. Once it came out of the oven, people started to scoop out servings when my back was turned to get my camera.)
Update: I made this recipe again and was able to take pictures before the pan was attacked. Here is the pan fresh from the oven.
A warm serving on a plate
Cheesy Potatoes
A crowd pleasing hot potato cheesy casserole topped with crushed corn flake cereal. You can use frozen home fries with or without onions and peppers or the more traditional shredded hash brown potatoes. Toppings can changed to crushed crackers or crushed potato chips. Can be prepped the day before serving.
Ingredients
- 10 ¾ oz can condensed cream of chicken soup
- 1 ½ cups sour cream
- 32 oz Ore-Ida hash brown potatoes, thawed
- 8 oz shredded sharp cheddar cheese
- 20 Ritz crackers, crushed (or cornflakes or potato chips)
- 2 tbsp butter, melted
Instructions
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Preheat oven to 350 F.
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Mix soup and sour cream in a bowl. Add potatoes and cheese; mix well.
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Spoon into 13x9 sprayed pan. Combine crackers and butter, sprinkle over potatoes.
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Bake 50 minutes.
Recipe Notes
I use breakfast potatoes (sometimes labeled home fries) instead of the hash brown potatoes; I like the cubed potatoes better. You can also use the bag of breakfast potatoes that have onions and pepper mixed in. I add chopped green onions to the soup and sour cream mixture. I like using the cornflakes best for topping, I use 1 ½ to 2 cups.