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Funeral Potatoes
Funeral Potatoes <p> Smothered in cream and covered with &quot;neon yellow&quot; cheese, this potato casserole is the perfect comfort food. Despite it&#39;s morbid name, <a href="/videos/profiles/about-ryan-rose-weaver">Ryan Rose Weaver</a> lightens the mood and proves why this dairy-licious dish is a crowd pleaser for any occasion.</p>

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potatoes

Smothered in cream and covered with "neon yellow" cheese, this potato casserole is the perfect comfort food. Despite it's morbid name, Ryan Rose Weaver lightens the mood and proves why this dairy-licious dish is a crowd pleaser for any occasion.

Ingredients

  • 6 cups diced potatoes (or 2 lbs frozen hash browns, thawed)
  • 1 cup sour cream
  • 10¾ oz condensed cream of celery soup (or cream of chicken or mushroom)
  • 2 cups (more or less to taste) cheddar cheese, grated
  • ¾ cup corn flakes (or stale crushed potato chips)
  • salt & pepper for seasoning

Special Equipment

  • cheese grater
  • aluminum foil or nonstick cooking spray
  • 2-3 quart casserole dish or 9" x 13" baking dish

How-to

  1. Preheat oven to 350º
  2. Toss potatoes with soup and sour cream in a large bowl. Season with salt & pepper
  3. Place mixture in a greased or foil-lined 2-3 quart casserole dish, or 9" x 13" baking dish
  4. Top evenly with cheese, then corn flakes (or stale, crushed potato chips). (For a crispier corn flake, toss with 3 tbsp of melted butter before topping)
  5. Bake, uncovered for 30-45 minutes, until bubbly and crispy

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