Umami Recipes
Umami Recipes


Funeral Potatoes

12 servings


1 hour

total time


30 ounces frozen hash browns (, diced or shredded will work, THAWED*)

2 cups sour cream

10 ½ ounce can cream of chicken soup ((or homemade))

10 Tablespoons butter (, divided, melted)

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon dried minced onion

2 cups shredded cheddar cheese

2 cups corn flakes cereal


Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.

Preheat oven to 350 degrees F.

Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.

Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.

Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.

Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.

Bake uncovered at 350 F for 40-50 minutes.

Serve these with baked ham, oven roasted turkey, or flank steak.


Serving Size



336 kcal

Total Fat

26 g

Saturated Fat

16 g

Unsaturated Fat


Trans Fat



71 mg


666 mg

Total Carbohydrate

17 g

Dietary Fiber


Total Sugars

1 g


7 g

12 servings


1 hour

total time
Start Cooking