Entree: United States – Utah (Rocky Mountain United States) – Funeral Potatoes Casserole with Ham

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 24 oz (680 g) frozen shredded hash browns, thawed and squeezed dry
- 8 oz (225 g) sharp cheddar cheese, shredded
- 1 cup (240 g) sour cream
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1/4 cup (60 ml) milk
- 3 tbsp (42 g) unsalted butter, melted (for the casserole mixture)
- 12 oz (340 g) diced cooked ham
- 1 cup (150 g) frozen peas, thawed
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1 tsp (5 g) garlic powder
- 1/2 tsp (2.5 g) onion powder
- 1/2 tsp (2.5 g) kosher salt, adjust to taste
- 1/4 tsp (1.5 g) freshly ground black pepper
- 2 cups (60 g) cornflake cereal, lightly crushed (for topping)
- 4 tbsp (56 g) unsalted butter, melted (for topping)
- 1/4 cup (25 g) sliced green onions (scallions), for garnish
- 2 tbsp (8 g) chopped fresh parsley, for garnish (optional)

Instructions

Short Description:
A creamy, cheesy Utah-style funeral potatoes casserole made hearty enough for a main course by folding in diced ham and peas, finished with a buttery cornflake crust. This comforting one-dish meal is ideal for potlucks and family gatherings.

Regional Notes:
This Rocky Mountain/Utah variation follows classic funeral potatoes (a cheesy hash-brown casserole common at Mormon gatherings) but incorporates diced cooked ham and peas to make it a complete entrée. The familiar sour-cream-and-cream-soup base and crisp cornflake topping preserve the regional identity while adding protein and vegetables for a standalone main course.

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with a little butter or nonstick spray.
2. In a very large mixing bowl, combine the thawed and squeezed-dry shredded hash browns, shredded cheddar, sour cream, cream of chicken soup, 1/4 cup (60 ml) milk, 3 tbsp (42 g) melted butter, chopped onion, garlic powder, onion powder, salt, and black pepper. Stir until evenly combined.
3. Fold the diced cooked ham (12 oz / 340 g) and thawed peas (1 cup / 150 g) into the potato-cheese mixture so they are evenly distributed.
4. Transfer the mixture to the prepared baking dish and spread it into an even layer.
5. Mix the crushed cornflakes (2 cups / 60 g) with 4 tbsp (56 g) melted butter in a small bowl until the flakes are evenly coated. Sprinkle the buttery cornflake topping evenly over the casserole.
6. Bake, uncovered, in the preheated oven for 40–50 minutes, until the casserole is hot and bubbly and the cornflake topping is golden brown. If the topping is browning too quickly, tent loosely with foil for the last 10–15 minutes.
7. Remove from the oven and let rest for 8–10 minutes to set. Garnish with sliced green onions and chopped parsley before serving.
8. Serve hot as a complete entrée; pairs well with a simple green salad or steamed vegetables if desired.