This site requires Javascript

Please enable Javascript in order to use this site properly. Thank you!

Funeral Potatoes to Die For by Nancy Weber

  • Prep Time: NA
  • Cook Time: NA
  • Servings: NA

Ingredients

Potatoes:

  • 1 (30oz.) bag frozen shredded hash brown potatoes
  • 1 cup shredded cheddar cheese
  • 1 1/2 cups shredded pepper jack cheese
  • 1 (4oz.) can green chilies
  • 2 Tbs. butter

Sauce:

  • 3/4 cup heavy whipping cream
  • 3/4 cup milk
  • 1 (10.5oz) can condensed cream of celery soup
  • 2/3 cup sour cream
  • 3 Tbs. butter
  • 2 Tbs. flour
  • 1/4 tsp. black pepper
  • 1/2 Lb. peppered bacon
  • 4 Tbs. butter
  • 2 large celery stalks finely chopped
  • 1 medium sweet or yellow onion, chopped
  • 1 tsp. salt
  • 1 tsp. Fiesta Lime seasoning blend (Mrs. Dash brand)
  • 2 tsp. minced garlic (from a jar) or 3 fresh garlic cloves peeled and minced

Topping:

  • 2 cups crushed Corn Flakes
  • 2 Tbs. dark brown sugar
  • 1 Tbs. melted butter

Preparation Steps

  1. Grease a 9"x13" pan with the 2 Tbs. of butter, (bottom and sides). Slap bag of frozen hash browns several times on counter to break potatoes up. Open bag, dump frozen potatoes in a large mixing bowl. Stir in green chilies and both cheeses. Place in fridge to keep cool until needed.
  2. Cook bacon in a frying pan on medium heat until almost crisp. Remove bacon from pan onto a paper towl lined plate. Drain some grease leaving a thin layer of bacon grease in the pan. Add 4 Tbs. butter, celery, onions, stirring in Fiesta Lime seasoning, and salt to frying pan. Cook covered, stirring often for about 10 minutes or until veggies are tender. Crumble bacon into frying pan with veggies, remove from heat and set aside. In a 2 qt. sauce pan on medium heat, melt 3 Tbs. butter; add 2 Tbs. flour and black pepper. Wisk together until bubbly. Add heavy whipping cream and milk into flour mixture. Wisk until thickened, about 1-2 minutes. Remove from heat. Whisk in cream of celery coup and sour cream. Stir bacon and veggies into cream sauce. Remove potatoes from fridge, pour cream mixture over potatoes, stir until combined. Spread potatoes into the buttered 9"x13" pan. Set aside.
  3. Gently combine. Place topping in an 8"x8" pan. Bake topping at 350 degrees for 5-8 minutes stirring every 1-2 minutes until light golden brown. Remove from oven. Evenly shake topping over top of potatoes. Bake at 350 degrees for 25 minutes or until bubbly and golden brown.