Yummy Potatoes, Funeral Potatoes, Cheesy Hash-brown Casserole? What ever you call them, there’s no arguing, they’re delicious!
In our family we call them Yummy Potatoes and we usually make them on Christmas and Easter or any time our family gets together for a nice dinner. These Yummy Funeral Potatoes go great with our favorite All Night Barbecue Ham.
Store bought shredded hash-browns are a great shortcut for making this delicious creamy and cheesy potato dish. However, my mom never did it that way growing up, she always cooked potatoes and then shredded them with the large grate of a cheese grater. It’s more economical and gives a slightly different texture to the potatoes.
I will be giving the directions for making them without store bought hash-browns, but if that works better for you, go for it. It is a great time saver.
I have seen these potatoes topped many different ways, my favorite is to sprinkle crushed cornflakes mixed with a little melted butter on top during the last 10-15 minutes of cooking. gives them an excellent crunch factor and really enhances the flavor or the dish.
The other thing that I feel is paramount when making these Yummy Funeral Potatoes, is to use one can of cream of mushroom soup and one can of cream of chicken. Most people use two cans of cream of chicken soup, but I LOVE the flavor when you swap one out for a cream of mushroom. DELICIOUS!
for your sweet tooth
- 3 lbs russet or white potatoes, cleaned and cut in halves or fourths depending on size (you want each piece to be about 2"x2"
- 1 onion, diced
- 3 tbsp butter
- 1 cup sour cream
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- salt and pepper to taste
- Corn flake topping, optional to make combine 1½ cups crushed cornflakes and 3 tbsp melted butter
- Place large potato pieces in a large pot and cover with water. Generously salt the water (about 2 tsp)(if using store bought hash browns skip to #5)
- Bring to a boil and cook until potatoes are fork tender about 20 minutes.
- Drain and let cool to a temperature that you can handle touching. (you can refrigerate them to speed up this process)
- Using the large grate side of your cheese grater, Grate the potato pieces, Put grated potatoes in a large bowl and set aside.
- In a deep frying pan or two quart sauce pan, saute the chopped onion in the 3 tbsp of butter until they are clear and tender. 3-4 minutes
- Add sour cream and both creamed soups. Stir well until heated throughout.
- Pour mixture over grated potatoes and stir until well combined,
- Add the shredded cheese and stir it though out as well.
- Pour mixture into a lightly greased 9x13 pan, it should come up to about ⅔ or ¾ the height of the pan. (If you have to much mixture, put some in a second pan and freeze it for another time)
- Sprinkle with corn flake mixture if desired and bake in a 350 degree oven for 45-60 minutes minutes or until bubbling on the sides and hot in the center. (if you don't want the cornflakes on top, sprinkle and additional cup of shredded cheese on top during last 10 minutes of cooking.
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