Whether you’re hailing from Utah and refer to the recipe as Funeral Potatoes or a Southerner from Mississippi that calls it Hashbrown Casserole, this recipe is pretty darn delicious if you ask me or any of the folks I have made it for. It’s really the perfect casserole for the holidays, work potlucks, church functions, any gathering that requires a covered dish. Just simply combine shredded hashbrowns, extra-sharp cheddar cheese, shredded Colby-Jack cheese, cream of chicken soup, cream cheese, sautéed onion, and minced garlic.
The list of names for this casserole dish that uses those famous frozen hash browns is almost endless depending on where you live in the United States. I have heard them called, Church Lady Potatoes, Christmas Potatoes, Heartstopper Hashbrown Casserole, Ward Potatoes, Cheesy Potato Casserole, Pittsburg Potatoes, as well as Church Social Potatoes by some.
You might ask, “How did this casserole ever became known as Funeral Potatoes in Utah?” It seems about 15-16 years ago Funeral Potatoes became a staple served at dinners given for bereaved friends and family after a Latter Day Saints funeral. I’m sure they were being served up in Utah long before they were fondly nicknamed, “Funeral Potatoes”If you visit any Cracker Barrel in the United States you can order these yummy potatoes under the name, “Hash Brown Casserole” It’s been on their menu for at least 20 years maybe more. It’s pretty darn good, not as good as homemade of course but you will certainly have a good idea of what this casserole is all about.
During the holidays, I was visiting my brother and his lovely wife Angie and decided to whip up a batch of Funeral Potatoes aka Hashbrown Casserole to go with our meal. I love to cook and wanted to contribute something I thought they might enjoy, to the Holiday meal as well. I have to tell you everyone really enjoyed it and wanted the recipe ASAP. I decided to blog it today to share with y’all and to make it a little easier for them if they misplace the recipe.
This recipe for Funeral Potatoes is pretty simple to make if you don’t complicate it. What do I mean by that? Well, we can do this the easy route or we can go the hard “healthy” route. The easy route involves simply using 2 cans of cream of chicken soup. I know some of you are condensed soup lovers; while some of you may stone me for even mentioning using a canned soup in the recipe.
If you really need your recipe to be a healthy version, I have two other recipes very similar to this and we can definitely go that route if you like. One is my 2014 Hashbrown Casserole from Scratch and the other is my 2016 Southern-Style Cheesy Casserole. Feel free to see which one suits your dietary needs best and enjoy y’all.
Funeral Potatoes Recipe
- 2 tablespoons of unsalted butter
- 3 stalks of celery diced
- 1 large sweet onion diced
- 3 cloves of garlic minced
- 2-10-ounce cans of Cream of Chicken soup
- 1-8-ounce package of cream cheese
- 1/4 of a cup half and half or whole milk
- 1-32-ounce bag of frozen shredded hashbrowns thawed
- kosher salt to own taste
- freshly ground pepper to own taste
- 8-ounces of Colby-Jack cheese
- 8-ounces of cheddar cheese
- cooking spray
- 2/3 of a cup panko bread crumbs
Instructions for recipe
- Preheat oven to 350 F.
- Heat a deep metal skillet on medium heat, add 2 tablespoons of butter.
- Once butter melts, add diced celery, sauté for about 2 minutes. Then add diced sweet onion, sauté another 2 minutes.
- In the same deep metal, skillet add the 2 cans of cream of chicken soup, the cream cheese, and the half and half cream or whole milk, stir constantly till melted. Reduce heat to low and cook 5 minutes.
- Place the thawed shredded hashbrowns in a large bowl, add the sauce from the metal skillet and *only* 1/2 of a cup of the shredded cheese. from ingredient list above. Combine the ingredients till potatoes are evenly coated.
- Prepare a glass baking dish with your favorite brand of cooking spray.
- Place 1/2 of the potato mixture in the baking dish, add a layer of 1/2 of the rest of shredded cheeses. Repeat 2nd layer.
- Top potatoes with the rest of shredded cheese and the bread crumbs.
- Bake in a 350 F oven for 45-50 minutes uncovered.
- Remove from oven.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2017- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.