My Aunt’s Potato Casserole
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This is a family recipe from my great aunt. She was an awesome cook and entertainer. I have given My Aunt’s Potato Casserole recipe my own little twist by adding green onion. I love the flavor and freshness that it adds to the dish.
We often enjoy this casserole for Christmas or Easter paired with ham. It’s the ultimate comfort food! This recipe is what we traditionally call funeral potatoes here in Utah. I know it is a weird name for them. However, it gets that name because it is one we usually serve along with ham at funeral luncheons.
I have heard that other parts of the country call the recipe party potatoes or hash brown casserole. Whatever you like to call them, it doesn’t matter. They are delicious and excellent served with ham.
Ingredients to Make My Aunt’s Potato Casserole
- FROZEN SHREDDED HASHBROWNS, THAW
- CREAM OF MUSHROOM OR CREAM OF CHICKEN SOUP
- SOUR CREAM
- BUTTER
- SHREDDED SHARP CHEDDAR CHEESE
- GREEN ONION
- CORN FLAKES, OPTIONAL FOR TOPPING
How to Make My Aunt’s Potato Casserole
Preheat your oven to 350°F (175°C).
In a large bowl, combine the frozen hash browns, cream of chicken soup, sour cream, melted butter, shredded cheddar cheese, and chopped green onions.
Stir everything well until the ingredients are evenly combined. Season with a little black pepper if desired.
Pour the potato mixture into a 9×13-inch baking dish and spread it out evenly. If using the cornflake topping, combine the crushed cornflakes with 1/4 cup melted butter in a small bowl. Mix well. Sprinkle the cornflake mixture or additional cheese over the top of the potato mixture.
Place the baking dish in the preheated oven and bake for about 40 minutes, or until the casserole is bubbly and golden brown on top. Enjoy this creamy and cheesy potato casserole, perfect for family gatherings or as a comforting side dish!
Frequently Asked Questions
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use fresh potatoes. Peel and grate the potatoes, then soak them in water to remove excess starch. Drain and pat them dry before using.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole ahead of time and cover with plastic wrap or aluminum foil. Refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking straight from the fridge.
Can I add other ingredients to the potato mixture?
Absolutely! You can add ingredients like cooked bacon, ham, bell peppers, or sautéed mushrooms for additional flavor and texture.
What type of cheese works best for this funeral potatoes recipe?
Cheddar cheese is commonly used, but you can also use a blend of cheeses such as mozzarella, Monterey Jack, or Gruyère.
Can I use a different topping instead of cornflakes?
Yes, you can use crushed Ritz crackers, panko bread crumbs, crushed potato chips, or simply add more cheese as a topping.
How do I store leftover funeral potatoes?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
FOR MORE RECIPES LIKE THIS, TRY:
My Aunt’s Potato Casserole
Real Mom Kitchen
Equipment
Ingredients
- 32 oz pkg shredded hash browns thawed
- 2 cans cream of mushroom soup cream of chicken soup also works
- 2 cups sour cream
- ½ cup butter melted
- 1 cup cheddar cheese shredded
- ¼ cup green onion
Topping
- 2 cups cornflakes lightly crushed
- ¼ cup butter melted
- 1-2 cup cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees.
- Combine hash browns, soup, sour cream, butter, cheddar cheese, and green onion in a large bowl. Mix well. You can add a little pepper here if you’d like.
- Pour hash browns into 9 x 13 dish. Mix cornflakes and butter together if using the cornflake topping. Sprinkle with the cornflake mixture or additional cheese over potatoes. Cook for about 40 minutes until bubbly and golden.
