Recipe by Nancy Mottu
"This dish was served at my aunt's home after a family funeral. The woman who brought this fabulous dish had no name for it, so in my family, it is now known as the 'Funeral Potatoes'. I make it for every holiday and special barbecues too."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) jar
process cheese sauce
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of celery soup
1 1/4 cups
salt and pepper to taste
1 (2 pound) package
frozen hash brown potatoes, thawed
Oddly, our family also calls this dish "Funeral Potatoes" and that's the title I used to search for this. As others have mentioned, I too use the cubed hash browns (or the O'Brien kind); I use shredded cheese (of the cheddar variety) and one can of soup - cream of chicken. I also use corn flakes instead of bread crumbs. Also, I add about 1/2 of an onion, diced. Awesome! A great compliment to ham. I always make this for Easter. Good for potlucks too!
Funeral potatoes are yummy, one of my fav dishes. however, this particular recipe is bland and runny. Yes, I made exactly to the recipe. I won't use this recipe again, and advise anyone looking for funeral potatoes, to keep looking.
I've made a recipe like this with just a few changes. Instead of using celery and mushroom soup I use two cans of cream of chicken, and use shredded cheese instead of process cheese. I also use crushed corn flakes instead of bread crumbs, and ad green onions. Very good.
My family has been making a version of this dish for years and years, it was a neighborhood staple and IS called funeral potatoes bcs it is served after funerals to the family. The way we make it though: Use shredded cheese, not cheese sauce No butter No water These changes will make the dish not soupy. Every person in the neighborhood had their own style to making it; add bacon or ham chunks, green onions, a "flake" type cereal for a crusty top, or a touch of cayenne pepper will give it a kick
The casserole is very soupy and was not a very big hit for Christmas lunch. The processed cheese spread overpowers the recipe. I would not serve this again.
I tried this at a annual Fire christmas dinner and it was a BIG hit. Everyone loved it and wanted the recipe. My husband also requests it but it makes alot so he only gets it on Thanksgiving and Christmas dinners.
After our company downsized, I hosted a wake party for the dearly departed and thought this would be a fun dish to serve. I thought the sauce and topping were about twice what you would need for 2 pounds of potatoes, so I added another half of a bag of potatoes. It looked great with its lightly browned bread crumb topping, but only about 3 people besides me dared to eat it. Maybe they just weren't hungry. My advice is to decrease the sauce and topping ingredients rather than increase the potatoes, because it makes a huge amount. With all the processed ingredients, it will probably never spoil, but I decided to throw it away after a week as one serving was enough for me. I think I'll try a funeral pie next time.
I make this recipe often, but in mine I add two cups of shredded sharp cheddar. Instead of water I add a half soup can of milk. And instead of bread crumbs, crushed corn flakes. Much tastier! Sometimes I add ham and bell peppers too.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
** Calories: 418
** Calories from Fat: 272
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make amazing make-ahead mashers with mascarpone cheese.
Impressive, perfect potatoes with tender, creamy insides and crispy edges.
See the amazing story behind Joseph Crecca’s famous “Fachamatta Potatoes.”