Ingredients
- 7 potatoes (about 30 ounces (850g) total; use the weight as your guide)
- 1 can condensed cream of chicken soup (standard 10½-ounce (298g) can; do not dilute)
- 1 teaspoon salt
- ¼ cup butter (about 55g)
- 3 chopped green onions (spring onions)
- 1 pint (475ml) sour cream
- 1½ cups grated cheddar cheese (about 170g)
For the Topping:
- 2½ cups (190g) crushed corn flakes
- ¼ cup butter (melted, about 55g)
Method
- Peel the potatoes and cut them into cubes.
- Boil in water until mostly tender but still holding their shape, about 10 to 15 minutes depending on the cube size.
- Preheat the oven to 400 degrees F (200 degrees C).
- Drain the water off the potatoes and let them cool slightly.
- Melt the butter in a pan then mix in the soup.
- Stir the sour cream, green onions, cheddar and salt together in a bowl.
- Stir the soup mixture into the green onion mixture.
- Now gently stir the potatoes into the soup mixture.
- Spoon everything into a greased 13 x 9-inch (33 x 23 cm) baking dish.
- Melt the separate ¼ cup of topping butter and mix it with the crushed corn flakes.
- Spread the corn flake mixture over the top of the funeral potatoes.
- Bake for about 40 minutes, until the filling is bubbling, the potatoes are tender and the center reaches 165°F (74°C). Cover loosely with foil if the topping browns too quickly.
Notes
The 15-minute prep, approximately 55-minute cook and 1-hour-10-minute total are estimates allowing about 15 minutes for boiling plus 40 minutes for baking. Potato weight is more reliable than the count.
Refrigerate covered; eat within 3 to 4 days. Freeze without the crunchy topping for up to 3 months for best quality; the dairy mixture may separate slightly. Thaw in the refrigerator, add fresh topping and bake until the center reaches 165°F (74°C).