Reader shares her own favorite recipe for funeral potatoes

Nancy Chevigny-Dahlke of Spokane Valley has her own favorite recipe for funeral potatoes.

She saw Ree Drummond’s recipe for funeral potatoes in Wednesday’s Spokesman-Review, but wrote in to say it’s “a lot more complicated and has different ingredients than the one I have from ‘The Essential Mormon Cookbook’ by Julie Badger Jensen.”

That’s the one she uses on a regular basis.

“These are easy, always turn out great and make enough to serve at any family get-together,” she said. “ And they are very, very yummy!”

Funeral Potatoes

From “The Essential Mormon Cookbook” by Julie Badger Jensen

1 (32-ounce) bag of frozen shredded hash browns

2 (10.75-ounce) cans if cream of chicken soup (you could also use cream of mushroom soup)

2 cups sour cream

1 cup grated cheddar cheese

1/2 cup butter, melted

1/3 cup chopped onion

2 cups crushed corn flakes

2 tablespoons butter melted

Put frozen hash browns into a baking dish. Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter and the onions. Gently blend into potatoes. Combine cornflakes and the 2 tablespoons of melted butter and sprinkle over the top. Bake at 350 degrees for 30 minutes. Makes 12 servings.