---
comments: true
tags:
  - side
---
# :potato: Funeral Potatoes

![Funeral Potatoes][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 12 | 60 minutes |

## :salt: Ingredients

- :potato: 12 Russet potatoes
- :canned_food: 2 10-oz cans cream of chicken soup
- :rice: 2 cups sour cream
- :cheese_wedge: 1 cup cheddar cheese
- :butter: 0.5 cup unsalted butter
- :onion: 0.5 cup onions
- :bowl_with_spoon: 2 cups corn flakes or Ritz crackers
- :butter: 2 Tbsp butter

## :cooking: Cookware

- 1 9x13-inch baking dish

## :pencil: Instructions

### Step 1

Peel Russet potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13-inch baking dish (or
put hash browns into the baking dish).

### Step 2

Combine cream of chicken soup, sour cream. cheddar cheese, the 1/2 cup melted unsalted butter, and onions. Gently blend
into potatoes.

### Step 3

Combine crushed corn flakes or Ritz crackers and the 2 tablespoons melted butter. Sprinkle on top.

### Step 4

Bake at 350°F for 30 minutes.

## :link: Source

- The Essential Mormon Cookbook

[1]: <../assets/images/funeral-potatoes.jpg>