Tuesday, August 24, 2010

Funeral Potatoes

Whew... I fell behind on blogging for a bit.  School started for Coop.. he is a big-time first grader as of yesterday.  We said goodbye to summer with a bang last week and went on all kinds of fun adventures around town.  Now, it is back to reality... and cooking!
















Recipe: Funeral Potatoes
Source: The Essential Mormon Cookbook
Ingredients: Readily available
Yummy in the Tummy Scale: 5

I was intrigued by the name of this recipe, and I also love anything with potatoes as an ingredient.  I decided to ask my mom about the name... did she know where it came from?  My thoughts were that maybe you felt like you were dying after you ate suck a heavy dish... kind of like you were on the way to your own funeral.  She says though that this potato dish is easy to make, can feed a lot of people, and is readily available anywhere food is served... funerals, reunions, family dinner tables, etc.























The ingredients are simple, as is the preparation.  It smelled yummy in the oven, and we were excited to try it.  At first bite, it had potential... only to be followed by disappointment.  The flavor was very bland.  Maybe because the recipe calls for no salt or pepper.  My parents (whom ate over that night) thought it might have been due to the fact that I used low fat cream of chicken soup and low fat sour cream.
















As we were eating, my mom asked me if I remembered the potato dish I made last year for Christmas breakfast.  I did remember once she mentioned, and it was very similar to this recipe, but much, much better in flavor.  Everyone raved about it.

I doubt I will make this version again.  It wasn't horrible, but not worth a second shot.  I will however, make my version again, probably for Christmas.  I will share both recipes, and you can decide for yourself!

Funeral Potatoes (cookbook version)

Ingredients:
1 32 oz. bag frozen shredded hash browns
2 10.5 oz. cans cream of chicken soup
2 c. sour cream
1 c. grated cheddar cheese
1/2 c. butter, melted
1/2 c. chopped onion
2 c. crushed Corn Flakes
2 T. butter, melted

Directions:
Put hash browns into 9x13 baking dish.  Combine soup concentrate, sour cream, cheese, the 1/2 c. melted butter, and onions.  Gently blend into potatoes.  Combine crushed Corn Flakes and the 2 T. melted butter.  Sprinkle on top.  Bake at 350 degrees for 30 minutes.  Makes 12 servings.


Funeral Potatoes (my version)

Ingredients:
1 32 oz. package frozen, shredded hash browns, thawed
10 oz. shredded cheddar cheese
1 tsp. salt
1/2 tsp. ground pepper
1/4 c. finely chopped onion
16 oz. sour cream
2 cans condensed cream of potato soup
1/2 c. grated Parmesan cheese

Directions:
Preheat oven to 350 degrees.  In a large mixing bowl, combine the hash browns, cheddar cheese, salt, pepper, onion, sour cream, and condensed soup.  Spread in a lightly greased 9x13 baking dish.  Sprinkle with the Parmesan cheese.  Cover with foil and bake for 30 minutes.  Remove foil and bake an additional 30 minutes or until lightly browned on top.

Note: I usually turn the oven up to 400 at the end to brown potatoes.

2 comments:

  1. Eeek! I LOVE this recipe. I made it as a side for some delicious steak and it ended up outshining the meat! I really like your adaptation. Thanks!

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  2. I make the funeral potatoes with salt, pepper,garlic, and parmesan. Sometimes I substitute chopped green onion for the regular onion. I would never subsitute cream of chicken soup for potato soup. However, I LOVE LOVE LOVE the crunchie cornflake top. It's the best part.

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