Funeral Potatoes

FUNERAL POTATOES

10 small potatoes
1 diced onion
1 c. sour cream
1 c. shredded cheese
1 c. cream of chicken soup
1 c. corn flakes
1/4 c. melted butter


Peal and chop the potatoes into bite size pieces. Boil for about 20 min until soft but not so soft that they mash easily. Sauté onions. Mix sour cream, cheese, chicken soup, onions, and potatoes and place in a casserole dish. Mix cornflakes and melted butter and spread over the top. (You can lightly crush the cornflakes if you want.) Bake at 350 until hot and bubbly (30-60 min.)

Haylee’s Note:
If you are not from Utah or LDS the title of this dish is probably really weird. About half the people I worked with thought it was so strange to call this dish “funeral potatoes.” If you are from Utah and LDS, you know exactly what this dish is! We could also call this dish “Amazing.” I love these potatoes! I am proud to say however, that the ward I am in now does not do this for funerals!! They have been doing sandwiches!! Are you so impressed!!? Anyway, back to the potatoes. I looked at a few recipes for “funeral potatoes,” combined them, and came up with this version. I have also seen recipes including cream cheese, cream, butter, ham, hash browns, etc. Everyone seems to have their favorite. I thought these turned out pretty good, but I’d like to play around with it a little more to get it “perfect.” Unfortunately, this is not the healthiest meal—far from—so I will have to wait a while before making them again.