Just after college my sister moved to Idaho for a couple years. When she came home for Thanksgiving she brought with her this dish, calling them Funeral Potatoes. Funeral? Yes, funeral. Evidently these always make an appearance at funerals in that area. I can see why. These potatoes are comfort food at it’s finest – ooey gooey cheesy potatoes with a perfectly crunchy topping. However, the name left something to be desired for us. Over time we made alterations here and there to the original recipe and they eventually came to be known as Sunday Dinner Potatoes. If you’re not making it for a crowd feel free to halve the recipe. Just make it in an 8×8-inch dish and bake for about 45 minutes.
Sunday Dinner Potatoes
2 lb bag frozen cubed hashbrowns, slightly thawed*
2 cans cream of chicken soup
2 cups sour cream
2 cups medium cheddar cheese, shredded
1 medium yellow onion, diced
salt and pepper to taste
1/4 cup butter
1 cup cornflakes, crushed
- Preheat oven to 350 degrees F.
- In a large bowl (I use my KitchenAid) mix together the cream of chicken soup, sour cream, cheddar cheese, and diced onion.
- Add the hashbrowns and mix by hand and pour into a 9×13 casserole dish.
- Melt the butter and mix with the crushed cornflakes.
- Spread on top of the potatoes and bake for 1 hour.
*You want them thawed enough that they break apart but not soft or they’ll become mushy as they bake.