Funeral Potatoes are somewhat of a Utah tradition.

This classic, comfort food casserole is a staple at funeral luncheon’s in Utah- which is where it got it’s catchy name.

If you ask others for their recipe- they will probably all be different- as there are so many different variations of this dish.

The three most common ingredients you’ll  find in it will be potatoes, cheese and cream of chicken soup.

The recipe I will be sharing with you today is our family’s variation that we’ve been using for years.

Funeral Potatoes go great with ham and baked potatoes which is how we love to enjoy it. Once you try these you’ll be coming up with all sorts of excuses to make them for your family!

Ingredients:

5 Large Russet Potatoes (diced small or shredded)

2 Cups Sour Cream or Greek Yogurt (Sour Cream for me all day long)

1 Can Cream of Chicken or Cream of Mushroom Soup

½ C Melted Butter

1 ½ Tsp Salt

2 Cups Shredded Cheddar or Colby Jack Cheese

2-3 Cups Panko Bread Crumbs

¼ C Parmesan Cheese

½ C Melted Butter

 

Instructions:

Combine Sour Cream, Soup, ½ C Melted Butter, Salt, and Cheese then add potatoes.

Place in 9×13 pan and top evenly with butter covered bread crumbs using remaining ½ C melted butter

Sprinkle Parmesan Cheese on top of potatoes

Bake in smoker or oven set at 350 degrees for 45 minutes to 1 hour

Remove, Let cool and Enjoy