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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
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 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.
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.
Zippity do da! This is great BUT YOU NEED MORE HASHBROWNS!!! I made this twice in less than a week. The first time I used those "Southern Hashbrowns" (they're square) and a 4lb bag of them!! (I know!! 4lbs!!) but followed the recipe to the letter - except I just added the amt of breadcrumbs I felt "looked right." I was feeding a crowd that night and I didn't have ANY LEFT! But I made them a second time (again using the 4lb bag of square hashbrowns) but this time I used a 15.5oz jar of cheese chili con carne. This type of mexican cheese gave them a zippy kick. We loved it this way too (almost better!!). Yes it makes a lot (we had leftovers) BUT I can't figure out how you can halve the sauce portion w/out wasting some of the "cream of..." soups! With the changes I made this was awesome and loved by everyone! Thanks nancy!
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