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Funeral 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.

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About Ryan Rose Weaver

Watch this video! Get Adobe Flash Player

About Funeral 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.

About Ryan Rose Weaver

Freelance writer, "reader, lover of food," Ryan Rose Weaver is about as talented as you get. Smart, funny, honest and endearing, she has a heart of gold. You'll always find Ryan pitching in for a good cause and not only with her pen but with her time and generosity. Follow Ryan's adventures on her blog, We tell ourselves stories in order to live (Sometimes we get paid for it; sometimes we don't), and on twitter,

Recipe

Print recipe

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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