Happy Veteran’s Day! I hope you’re enjoying a well-deserved day off.
I wanted to talk to y’all about something today.
I think I’m going to skip posting Thanksgiving recipes on the blog this year. I’ve done them in years past and cooking them and then eating them for days afterwards… it really takes away the magic of Thanksgiving. You know, the one day of the year that you can eat whatever you want without guilt. The special, once a year casseroles. Stuff like that just loses it’s specialness (not even a word, I know) once you’ve already done it, photographed it, and yapped about it on your blog.
But depending on how many glasses of wine I’ve had by the time Thanksgiving dinner is ready, I plan on photographing and blogging. No promises, but… maybe.
In the meantime, I thought I’d share a recipe that is definitely Thanksgiving-appropriate.
I’ve been hearing about these potatoes for years but since I’m not really a potato person unless they’re deep-fried and served with chicken nuggets, I’ve kind of just ignored them. But I’ve been obsessed with The Shaytards lately and they mentioned them in a vlog recently and all of the sudden, the potatoes seemed really appealing.
They are SO good. I had three bowls of them. I skipped everything else I cooked and just ate potatoes. And now I may end up making them on Thanksgiving because they are just that good.
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
Funeral Potatoes
from Taste and Tell
Ingredients
- 1 ½ cups shredded cheese
- 2 cans cream of chicken soup
- 2 cups sour cream
- ½ cup melted butter
- ¼ cup dried onion
- 32 ounce package cubed hash browns
- 3 cups coarsely crushed corn flakes
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350F. Spray a 9×13 inch baking dish with oil.
- In a large bowl, combine the cheese, cream of chicken soup, sour cream, melted butter and onions. Fold in the hash browns. Spread in the prepared pan.
- Sprinkle the crushed corn flakes on top of the mixture. Drizzle the 2 tablespoons of butter over the corn flakes.
- Bake in the preheated oven. If using shredded hash browns, cook for 30 minutes. If using cubed hash browns, cook for 55-60 minutes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 498Total Fat: 38gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 66mgSodium: 1016mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 8g
Pam says
Why are they called Funeral Potatoes?
Pam says
Why are they called “Funeral Potatoes?”
amanda says
They used to be popular to bring over to people’s homes after a funeral. Or something like that. They’re really delicious, if you haven’t tried them. :)
Linda says
What kind of shredded cheese are you using?
amanda says
I used cheddar. :)
Nutmeg Nanny says
I could definitely eat nothing but these potatoes for dinner! They look incredible :)
Katrina @ In Katrina's Kitchen says
Yes I could eat these potatoes by the handful. I won’t even wait for a spoon. :P
Tracey says
I definitely know what you mean about Thanksgiving losing its specialness by celebrating it all month long on the blog. That’s how I feel about pumpkin recipes when people start posting them in August… But anyway, funeral potatoes have long been on my must-try list. Everyone raves about them, I need to get on it!
nicole @ I am a Honey Bee says
Totally get what you mean about already making and blogging thanksgiving!
Screw the turkey, I think this is my FAVORITE thanksgiving food. I could really eat this 365 tho.
Maybe it’s the butter… the cheese… sour cream… yeah all of that.