The name's a little morbid, huh? But that's all I've ever known them as! In my church when someone passes away we often host a luncheon for the family and you can almost guarantee that some of these potatoes will be there. Hence the name, funeral potatoes.
You can call them cheesy potatoes, crack with a crust, the reason I've gained ten pounds - I don't care - but I think we can all agree they're delicious and make the perfect side dish for a lot of events, especially funerals.
Let's get started!
Ingredients:
Filling
2 - 12 oz. packages Frozen Cubed or shredded Hash Browns, thawed
2 cups sour cream
1 can cream of chicken soup
1/2 cup butter melted (1 cube)
1 tsp salt
1/4 tsp. pepper
2 cups shredded cheddar cheese
Topping
1 long pack of ritz, crushed (can also use 2 c. of corn flakes)
1/2 cup butter melted (1 cube)
Place thawed potatoes in a strainer, let drain.
In a mixing bowl, combine sour cream, soup and melted butter. Stir together. Add salt, pepper and cheese and mix until all combined.
Add potatoes to the soup mixture and stir until all combined.
Place potato mixture in 9x13 pan.
In a small bowl or large ziploc bag, combined crushed ritz and melted butter. Mix together until all cracker crumbs are coated.
Sprinkle on potatoes.
Bake uncovered at 350 for 40-50 minutes.
TIPS:
Want to make it prettier?
Chopped up 1/4 c. of green onions. Set aside 2 Tbsp, and mix the rest into the soup mixture during step number 2 above. Once the potatoes come out of the oven, sprinkle the remaining 2 Tbsp. on top. for a fun color pop.
Want to make it a meal?
Add some chopped ham in step #2
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