I don’t know what you call ’em in your neck of the woods, but around here we mostly call ’em Funeral Potatoes and for good reason. In the South, you can show up at a wedding without a covered dish (aka casserole), but you never, ever, ever show up at a funeral or the “visitation” prior to the official “visitation” without food in hand. Or a birthing. Whichever comes first, of course.

If you’re a gourmet chef fixated on preparing the world’s next best famous plate, then you just may turn up your nose at this offering. And you would NEVER EVER send it over to your neighbor’s when Great Aunt Mabel dies cause you’re snooty that way. But…you would be missing out on some seriously delicious, calorie-busting to-die-for tastiness.

Trust me.

Funeral Potatoes may not win any beauty contest, but they will ALWAYS win when it comes to the casserole that is ALWAYS eaten to the last drop at any family gathering or church potluck. Or funeral lunch ’cause we always celebrate deaths with food in the South, ya’ know.

I mean. It’s got all those food groups your doctor or health coach warned you to stay away from: cheese, sour cream, cream of something soup, butter — the real kind. Is your mouth watering yet?

I sometimes vary the dish by using frozen Potatoes O’Brien instead of the regular hashbrowns. Adding leftover ham is another option and makes this a full meal when accompanied by a tossed green salad.

Plus, it’s one of those dishes you can make-ahead and freeze just so you’ll have it hot and ready for the next funeral. Or birth. You want to get there first, of course, and lay your claim to having the tastiest dish on the table.

Funeral Potatoes are definitely to-die-for!

To Die For Potato Casserole {Funeral Potatoes}

Notes

*I keep Pictsweet Seasoning Blend in my freezer all of the time. If you prefer, substitute 1 cup diced onion, 1/2 cup sliced celery and 1/4 cup diced bell pepper.
This casserole freezes very well before baking. Allow to thaw before cooking.
Variation: Use frozen Potatoes O'Brien instead of the regular hash browns. Add 1 1/2 cups leftover cubed smoked ham, optional.

Ingredients

• 8Tablespoons unsalted butter, divided use
• 1 10-ounce package frozen Pictsweet Seasoning Blend*
• 2 cloves garlic, minced
• 1 1/2 cups sliced baby portabellas
• 1 32-ounce bag frozen shredded hash brown potatoes, lightly thawed
• 110.5-ounce can condensed cream of chicken soup (or homemade substitute)
• 1 cup sour cream
• 1/4 cup fresly grated Parmesan
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups freshly shredded extra sharp Cheddar cheese
• 2 cups lightly crushed corn flake cereal

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large skillet, heat 2 tablespoons butter over medium heat.
3. Saute the seasoning blend stirring, until soft and translucent, about 6 minutes.
4. Stir in the garlic and sliced mushrooms and cook until fragrant and softened, an additional 2 minutes.
5. In a bowl, toss together the cooked onions and garlic, hash brown potatoes, condensed soup, sour cream, Parmesan, salt, pepper and 1 1/2 cups Cheddar.
6. Spread the mixture in a 9 x13- inch casserole sprayed with nonstick spray.
7. Melt the remaining 6 tablespoons butter and stir into the corn flakes.Top the casserole with the corn flake mixture and sprinkle with the remaining Cheddar.
8. Cover with aluminum foil and bake in the oven for 25 minutes; remove the foil and continue to bake until it bubbles around the sides, about 25-30 minutes more.
9. Allow the casserole to rest 15 minutes before serving.

© 2024 DiningWithDebbie.net. All Rights Reserved.

https://diningwithdebbie.net/2016/04/08/die-potato-casserole-funeral-potatoes/