I don't know where the name comes from. I was not introduced to this dish until after I was married. My husband's family is from out west, where I guess funeral potatoes are more popular. They are so good though. I made these tonight and wasn't sure how much it would make, but it was a ton! I ended up on the phone trying to find another family to come and eat with us. I gave a bunch of the leftovers to my friend and still have a ton. Moral: Either half this recipe or make the full recipe if you need to feed a ton of people....or it is great for a potluck. It was a great side to our bbq chicken tonight!
Ingredients
2 lbs hash browns
1/2 cup butter
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 pint sour cream
1/2 teaspoon salt
3/4 cup onions, chopped
1 tablespoon butter
2 cups longhorn cheese, grated, firmly packed
1 1/2 cups corn flakes, crushed
4 tablespoons butter, melted
Directions
Saute onion in 1 tablespoon butter until translucent.
Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
Put potato mixture into a 9x13 inch baking pan.
Combine cornflakes and butter, and sprinkle evenly over top of casserole.
Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.
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