I’ve struggled with how to title this. See, when I first heard of this recipe, it was from the husband and his family, and they call them Texas Potatoes. Recently, I’ve been making them more, found out a neighbor of ours makes them, and then I’ve been seeing them online more and more…called FUNERAL potatoes. Why? Who knows? So, best of both worlds, they are now (to me, atleast) called Potatoes For A Texas Funeral. And that’s the way this cookie is crumbling.
I made these as a side to some pulled pork sandwiches and..well, that was a good call. A great call. An exceptional call. Nomnom.
Potatoes For A Texas Funeral
2 sticks unsalted butter, melted in a large bowl
1 family size can cream of chicken soup
16 oz. sour cream
3-4 c. shredded cheddar cheese (you can opt to use less, it all depends on your personal preference)
1 (32oz) bag frozen SOUTHERN potatoes
Around 1/2 a box of Corn Flakes
*My neighbors make theirs with Frosted Flakes instead of Corn Flakes. It changes the flavor slightly, adding a bit of sweetness to it.
*A lot of people will add diced or minced onion to it. We don’t, because Kyle doesn’t like the texture of onions.
And when I say Southern potatoes, I mean these…
Preheat the oven to 350 F.
You should have your butter melted into a large bowl already. In a separate medium sized bowl, mix together about 2 tbsp. worth of the butter, the cream of chicken soup, the cheese, and the sour cream. Set aside the bowl with the rest of the butter, you’ll be needing it again soon.
Carefully (and you may want to do this gradually) mix in the whole bag of Southern potatoes.
Spread this mixture into a 9×13 pan. I sprayed my pan with some non-stick spray, but that’s optional.
Set that aside, and bring back the bowl of butter. Add your Corn Flakes to the melted butter and gently mix it together until the cereal has a pretty good coating over it. Each one does NOT have to be covered. Don’t worry. 🙂
CAREFULLY, spread this evenly over the potato mixture in your 9×13. If you don’t do this carefully, then you’ll have a huge mess. And by spread, I mean kind of just pat it on there and add little by little.
Bake this for 1 1/2-2 hours. Yeah, it’s a long time, but keeping it at the lower heat and baking longer gets it consistently hot and SHOULDN’T burn the top. The cereal will brown, but that’s good! You want the crunch!
You’ll be able to tell when it’s done when ALL the edges have bubbles happening.
Serve it up as a side with whatever your heart fancies. OR add in some cooked diced chicken, maybe even some broccoli, and you have a pretty easy casserole. I’d cut down on the potatoes if you do that, though, or else you’ll have no room whatsoever. Or you could bake it in a larger pan, but then I’d add another small can of cream of chicken soup and about another 8oz. of sour cream.
We made these as a side to take to the family Christmas get together last year. Everyone loves ’em, and then they’ll love you for bringing them, and then you’ll probably get to hear
more effing stories about things you may have did after you got married and were celebrating with too many margaritas like helping a guy that became your best friend in 5 seconds and a lot of tequila put a penis and testicles on a snowman outside of the restaurant you were at.
I think I’ll go heat up some leftovers. Yeah. That’s what I’m going to do.