MOM'S FUNERAL POTATOES

Mom's Funeral Potatoes image

The ultimate cheesy comfort food! Made famous at Utah funerals, there as many versions of this dish as there are cooks baking it. I've tasted a lot of them over the years but my mom's beats them all-never soupy and full of flavor. Some people put crushed crackers or bread crumbs on top. It's not healthy-it's greasy, cheesy heaven. Probably why funeral potatoes are often referred to as "potatoes au gratin on steroids."

Provided by BRENZ64

Time 1h10m

Yield 12

Number Of Ingredients 11

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Ingredients

3 tablespoons butter
½ cup finely chopped onion
1 teaspoon chicken bouillon granules
¼ teaspoon ground black pepper, or to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 cups shredded Cheddar-Monterey Jack cheese blend
1 cup shredded sharp Cheddar cheese
1 ½ cups crushed cornflakes cereal
¼ cup butter, melted

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Melt butter in a skillet over medium heat; stir in onion. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat and add bouillon granules and pepper; stir until dissolved.
Transfer to a large bowl and add potatoes, condensed soup, sour cream, and both cheeses. Stir until well combined and spread into the prepared pan.
Combine cornflakes and melted butter for topping in a bowl. Stir until butter is well distributed. Sprinkle on top of potato mixture.
Bake in the preheated oven until bubble, about 45 minutes.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 15.5 g, Cholesterol 54.7 mg, Fat 23.6 g, Fiber 0.9 g, Protein 8.9 g, SaturatedFat 14.3 g, Sodium 463.9 mg, Sugar 0.9 g