Funeral Potatoes

Culinary monogamy has been my M.O. for several years now, dear Reader.  Once I find a recipe that faithfully reproduces culinary nirvana, I stick with it.  Why mess with a reliable thing?  But, once in a great while you come across something (dare I say it?) better.

The dish in question: Hash Brown Casserole.  Though I adore my cheddar cheese soup version of this shredded potato delight, another has caught my eye lately.  Funeral Potatoes.  Yes, the name is awful.  But the cheesy potato goodness is so legendary that merely saying the name out loud can cause heads to nod and knowing looks to be exchanged. Funeral Potatoes are too good to serve only at sad events and should be elevated to a place of honor at most holidays. This delish recipe comes courtesy of our Fearless Trail Leader (and consummate baker), Julie Kneip.  Enjoy, Reader!

Funeral Potatoes

36 oz homestyle (square) hashbrown potatoes
1 can condensed cream of mushroom soup
16 oz sour cream
2 1/2 cups shredded cheddar cheese (1/2 cup set aside for topping)
1/2 cup minced onion (I like green onion)
1/2 cup melted butter
salt & pepper to taste
2 cups cornflakes (for topping)
1/2 cup melted butter (for topping)

Preheat oven to 350 degrees.
In a medium bowl, mix mushroom soup, sour cream, butter, cheese & onions.
Then, in large bowl, thoroughly combine potatoes with cheese mixture.
Season with salt & pepper to taste.
Pour hashbrown mix into lightly-greased 9x12 glass casserole dish.
Bake at 350 degrees for 45 minutes.
In medium pan, melt remaining butter.
Coat cornflakes with butter.
Remove casserole from oven & top with remaining cheese.
Then top with cornflakes and return casserole to oven.  Bake for 10 minutes.
Allow casserole to cool for 10 minutes.  Serve warm.
Makes 6-8 servings.