Ingredients for Meaty Funeral Potatoes
- CASSEROLE:
- 1 lb. Sausage (or other meat, ground or cubed)
- 1 lb. Frozen hashbrown potatoes
- 2 T. Melted butter
- 1 can cream of mushroom soup (or cream soup of choice)
- 2 T. Sour cream
- 1 T. Minced onions (I use dehydrated)
- 1 cup sharp cheddar cheese, shredded
- Salt, pepper, garlic powder (to taste)
- TOPPING:
- 1 cup panko breadcrumbs
- 1/3 cup melted butter
Cooking Instructions for making Meaty Funeral Potatoes
TIPS: My hashbrowns always seem to come out of the freezer in a frozen solid block. Before opening the bag, I give them a few solid wacks with my meat mallet to break them up into shreds. Works great! Then, the way I “measure” how much I’ll need is to just pour them into the dish they’ll be backed in, leaving about an inch of space for remaining ingredients that’ll be added (see photo). Then pour the potatoes into a large mixing bowl to proceed.
In a skillet on medium heat, brown the sausage and drain excess fat. Set aside. If using meat that’s not ground (chicken, steak, etc.), dice and brown in oil or lard, drain. Meat doesn’t have to be completely cooked in this step as it will continue cooking in the casserole.
Preheat oven to 350°F. Grease your casserole dish. I like to use butter for the flavor, but you can use spray oil or shortening. Set dish aside.
In a large mixing bowl with a rubber spatula, mix together all the CASSEROLE ingredients well. Place in the greased baking dish, spread evenly, and press down with the spatula. If you’re preparing ahead to bake later, don’t top with the panko yet; just cover and refrigerate until 30-45 minutes before you want to bake.
Mix the panko well with the melted butter. Spread evenly over the casserole mixture and place in preheated oven.
Bake for 45 minutes.
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