A Comforting Casserole

Don't let he name of this dish turn you away. I promise it isn't as sad as it sounds!

Funeral Potatoes got their name for a simple reason. This casserole was created as a comforting dish to take to a family after a loss, or served at the dinner following the funeral. A mix of potatoes, cheese, a creamy sauce and crunchy topping to say "please let us offer some comfort in anyway we can."

I had actually never heard of them until a few years ago when I saw them popping up on other blogs I follow. It wasn't that I wasn't intrigued, but I already have a hashbrown casserole the boys love, so I didn't feel like I needed to add another one to the recipe box.

Well, that all changed when my editor for Parade Magazine asked me if I had a recipe for them I could share with their readers. It was time for me to discover this classic casserole for myself.

I can see why all of our grandmas probably knew about it, and added it to every church supper or funeral dinner menu they planned. It is the definition of comfort food.

I did put a new little twist on the classic by using kettle chips in place of the regular variety. I love the extra crunch they give, and honestly, it's what I always have on hand for snacking.

If you don't like to use condensed soups, please check out one of my articles on Parade for a terrific recipe to make your own! You can click here to see the roundup- It's #7 in the gallery!

But don't worry, you don't have to wait for a sad day to make this. It's perfect for a lazy weekend brunch, breakfast for supper, or even a ham dinner. (I grilled some ham steaks with ours and it was so tasty!)

If you do find yourself needing a dish to share with someone I know they will love it too. Food is comfort, best when shared. Thank goodness that is one tradition that doesn't seem to be going out of style anytime soon.

Funeral Potatoes

1 (28 oz.) bag frozen potatoes O'Brien, thawed

1 can cream of celery soup

2 cups shredded sharp cheddar cheese

2 cups sour cream

1 tsp. garlic salt

1 tsp. minced dried onion

1 TBS dried chives

1 (8 oz.) bag kettle cooked potato chips

1 TBS dried parsley

3 TBS butter, melted

Black Pepper to taste

Preheat oven to 375. Grease a 9x13 baking dish. In a large bowl combine thawed potatoes, garlic salt, pepper, chives, dried onion and cheese. Mix well. Add sour cream and soup. Stir well. Transfer to baking dish. Cover with foil. Bake for 45 minutes. In a large plastic storage bag, crush potato chips. Add parsley to chips and mix. After 45 minutes, uncover the potatoes, top with potato chip mixture. Pour melted butter on top. Cook 10 more minutes, and broil for 5 for extra crispy top.