I guess I grew up in a weird place because I had never heard of “funeral potatoes” until moving to Utah. It’s really just cheesy potato casserole, but the funny name is what I like to use.
Everyone, and I do mean EVERYONE has their own recipe for this potluck favorite. I hear that they are well known everywhere, but that people call them all sorts of different things. I was a little hesitant at first, but upon trying them I can see why everyone loves them. I looooove the cheese-y potatoes with the crunchy topping! It’s delicious. I just had one hold up… What’s with all of the cream of something soup? I wanted real ingredients, and although I did do the normal cornflake topping, I think I’ll do Panko next time. I loooved the flavor in these REAL Funeral potatoes.
And my mom says that they sometimes have potato chips as a topping too, but I’ve only ever had corn flakes cereal (how odd to combine cereal and cheese potatoes, but it works!) so that’s what we stick with. I don’t know why they are are so good, maybe just the whole comfort foods thing, but we have them every Christmas or Easter now.
Can Cooked Potatoes Be Frozen?
Cooked potatoes freeze well.
You can make a casserole containing potatoes, bake it and freeze it to be reheated later.
Do Yellow Onions Taste Different Than White Onions?
Yellow onions are used most.
They have a more mild flavor than white onions.
They still have a sharp flavor, with a bit of sweetness.
Are Corn Flakes Gluten Free?
Many cereals made with gluten free corn or rice are not gluten free.
Malt flavoring is often added to cereal.
Malt is made from barley, which contains gluten.
Corn Flakes contain malt flavoring and so corn flakes are not gluten free.
Funeral Potatoes Cheesy Potato Casserole
Recipe By Me
- 3 tablespoons Butter Unsalted
- 1 onion Medium yellow, chopped
- 1/4 cup all-purpose flour
- 1 tablespoon Chicken Stock Knorr Homestyle
- 1 3/4 Cup Water Hot
- 1 Cup milk
- 1 Teaspoon Worcestershire Sauce
- 1 Dash Hot Sauce
- 1 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 2 cups cheddar cheese, Tillamook, Extra sharp, shredded
- 26 ounce hash browns frozen shredded
- 1/2 cup sour cream light
- 2 Tablespoons Butter Unsalted, Melted
- 2 1/2 Cups Corn Flakes slightly crushed
- In a large sauce pan, melt the butter over medium heat.
- Add the onion and cook until the onion is softened and translucent, about 5-6 minutes.
- Quickly whisk in the flour and cook, stirring constantly, for about a minute in order to cook out the flour taste.
- Combine the chicken stock and hot water and stir until the stock has melted out evenly.
- Add it to the milk in a liquid measure and slowly whisk into the butter and onion mixture.
- Add the salt, pepper, Worcestershire, and hot sauce.
- Stir to combine.
- Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
- Take the pot off the heat and add the sour cream.
- Then stir in the cheese until smooth.
- Mix in the frozen hash browns, lifting and folding the mixture until well combined.
- In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined.
- Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes.
- Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.
- Remove from the oven and let sit for about 10 min and then serve!