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Funeral Potatoes (Utah Potato Casserole) Recipe

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This recipe for Funeral Potatoes (Utah Potato Casserole), by , is from The Spinelli /Koster Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Spinelli

Category:
Category:

Ingredients:  
Ingredients:  
4 Tbsp unsalted butter
1 small onion, diced (about 1 cup)
2 cloves garlic, minced
1 bag frozen shredded hash brown potatoes, lightly thawed
1 can cream of chicken soup
1 cup sour cream
1/4 cup grated Parmesan cheese
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 cups shredded sharp Cheddar cheese, divided
1 1/2 cups lightly crushed corn flake crumbs

Directions:
Directions:
Preheat oven to 350
Heat 2 Tbs butter over medium heat in a skillet. Add diced onion and cook until soft and translucent, about 5 min.
Stir in the garlic and cook an additional 2 minutes.

In a large bowl, toss cooked onions and garlic, hash brown potatoes, soup, sour cream, Parmesan, salt, pepper and
1 1/2 cups cheddar. Spread the mixture in a 9x13 casserole dish. Melt the remaining 2 Tbs butter. Top the casserole with the remaining 1/2 cup of Cheddar, corn flake crumbs and melted butter.

Bake about 1 hour, or until it bubbles around the sides.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
15 min prep, 1 hour cook time
Personal Notes:
Personal Notes:
Had friends coming in from Utah, and found this recipe. It was a great hit.

 

 

 

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