Sour Cream Potatoes (aka Funeral Potatoes)
Chef: Barry Pullum
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  • 6 medium to large potatoes, boiled, cooled and grated
  • 1/4 cup butter or margarine
  • 1 pint sour cream
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1/2 cup crushed corn flakes
  • 1 can cream of chicken soup
  • 1/2 cup chopped green onions
  • 2 Tbsp. melted butter
Place grated potatoes in a 9x13 pan.

Heat the 1/4 cup butter with soup until melted and stir until blended. Add sour cream, green onions and cheese. Mix well and stir into potatoes.

Combine corn flakes with the two tablespoons of melted butter and sprinkle over the potatoes.

Bake at 350 degrees for 45 minutes.
Serves 10-12
Preparation Time: 30 min
Cook Time: 45 min
Category: Side Dishes
Ethnicity: American
Author Comments:
You can use one 32 ounce bag of Ore Ida Southern Style Hash Browns instead of potatoes. Pour the hash browns into 9x13 pan and allow to thaw. Follow recipe above but bake for approximately one hour and 10 minutes (or until potatoes are tender)
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