Funeral Potatoes is a classic potato casserole, popular at Utah funerals. This dish is also perfect for luncheons and dinner, of course – easy, comforting, and delicious!
These Funeral Potatoes have been taunting me for well over a year – the name itself immediately had me intrigued. But since my kids don’t like potatoes, I had to shelve it.
Then, lo and behold, they fell in love with tater tots, which opened up a whole world of potato dishes for me to try *cue angels singing*, simply by subbing them in. So, I finally threw caution to the wind and made it.
And it was good!
The name comes from a popular dish served at a lot of funerals in Utah. But, obviously you can make them for any get-together or family meal. Thank goodness.
I halved the recipe, since I served them as a side dish with dinner and only feeding the four of us, but you can easily double it back up again!
You can totally vary the cheeses – go with what floats your boat. For my first time, I didn’t want to press my luck, so I played it safe and went with cheddar and monterey jack. But you could use Italian, Three cheese, or Pepper Jack for an added kick!
And friends, don’t even try to health-ify this dish. It’s meant to be buttery, cheesy, starchy, and pure comfort!
Funeral Potatoes is a classic potato casserole, popular at Utah funerals. This dish is also perfect for luncheons and dinner, of course - easy, comforting, and delicious!
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 can cream of chicken soup
- 1 cup plain Greek yogurt
- 1/4 cup unsalted butter ,melted
- 1 small sweet onion ,diced
- 4 cups Tater Tots
- 1 cup crushed corn flakes
- 2 tablespoons unsalted butter ,melted
Preheat the oven to 350 degrees F. Coat an 8x8 inch baking dish with nonstick cooking spray.
In a large bowl, combine both cheeses, cream of chicken soup, Greek yogurt, 1/4 cup melted butter, and onions. Gently fold in the tater tots. Spread in the prepared pan.
Sprinkle the crushed corn flakes on top of the mixture. Drizzle the 2 tablespoons of butter over the corn flakes.
Bake for 55 minutes until the potatoes are cooked through and the top is golden and bubbly.
This recipe easily doubles in a 9x13 pan.