This dish goes by many different names, but it is sure to be the highlight of any table! Many LDS / Mormons serve them to comfort the grieving families at funerals. But they are also often made as a regular side dish. You will see them at potlucks, barbeques, and even on holiday feast tables. There are just as many different variations of this dish, as there are people who make it. True, they are not a figure-friendly dish, but they are a very tasty occasional treat that your whole family will love. But be careful... They are addictive!
Cheesey Potato Casserole (Funeral / Utah / Mormon Potatoes)
1/2 stick of butter, melted
1 can cream of chicken or mushroom soup
1 cup sour cream
2 cups shredded cheese
1 tsp lemon juice
½ tsp salt
½ tsp granulated garlic
6 cups peeled, grated or finely diced potato (about 3 large potatoes worth)-- fresh taste best, but you can also use the frozen hash or country potatoes, just thaw them first.
1 cup corn flakes, finely crushed
Optional Ingredients For Extra Flavor:
1 cup French’s crunchy fried onions
½ cup crumbled bacon (can also use turkey bacon)
½ cup finely chopped green onion
Preheat oven to 350.
1. In a large mixing bowl, combine the melted butter, canned soup, sour cream, shredded cheese, lemon juice, salt, onion powder and granulated garlic. At this point, you may also add any of the “optional ingredients for extra flavor”. Blend very well.
2. Carefully fold in the shredded (or finely diced) potatoes, until well incorporated.
Transfer potato mixture into a large casserole pan (or any deep baking dish). Spread out evenly.
3. Sprinkle finely crushed corn flakes evenly over the top of the potato mixture.
4. Bake at 350 degrees for 40 minutes, checking toward the end to be sure the cornflakes / crumbs on top are not burning. Serve hot as a side dish.
TIP: You can also cut your favorite meat (chicken, beef, pork) into ½ inch cubes, sauté it in a pan until its almost done, and add it to this recipe before baking to turn it into a complete meal.