Funeral Potatoes
for the
Mormon Soul

Funeral Potatoes
9×13 dish · Serves 10–12
Ingredients
1 (30–32 oz) bag frozen shredded hash browns, thawed
2 cups shredded cheddar (divided)
1 cup sour cream
1 (10.5 oz) can condensed cream of chicken or mushroom soup
1/2 cup melted butter (divided)
1/2 cup chopped green onion or sautéed onion
1 tsp kosher salt, 1/2 tsp black pepper
2 cups crushed cornflakes or buttered panko for toppingDirections
Heat oven to 350°F (175°C). Grease a 9×13.
Mix hash browns, 1½ cups cheddar, sour cream, soup, 1/4 cup melted butter, onion, salt & pepper. Spread in dish.
Toss cornflakes with remaining 1/4 cup butter; scatter on top with remaining cheese.
Bake 40–50 minutes until bubbly and golden. Let stand 10 minutes before serving.

Classic Green Jello
Serves a crowd · Chill 4 hours
Ingredients
2 (3 oz) boxes lime gelatin
2 cups boiling water
1 cup cold water
1 (20 oz) can crushed pineapple, well‑drained
1 cup cottage cheese (optional but classic)
1/2 cup chopped pecans or walnuts (optional)
1 cup whipped topping or lightly sweetened whipped cream, for servingDirections
Dissolve gelatin in boiling water. Stir in cold water.
Fold in drained pineapple, cottage cheese, and nuts (if using).
Pour into 9×13 dish; chill until set, about 4 hours. Serve with a cloud of whipped topping.