Saturday, November 17, 2012

Pumpkin Funeral Potatoes, or Pumpkin Potato Casserole

Funeral Potatoes is a Mormon potato casserole, usually served as a comfort food for families who had lost their loved ones. Of course, the casserole is not served only at funerals; it's also served at pretty much all other get-togethers. As delicious and comforting as it is, I knew that I had to do something about the high-fat recipe if I wanted to eat the dish more often. Also, I wanted to add my own spin on the classic recipe, in order to make it my family recipe. So, last night, Sean and I came up with something called Tammy's Pumpkin Funeral Potatoes, or Tammy's Pumpkin Potato Casserole, and we really would like to share our recipe with you.

Our Pumpkin Funeral Potatoes is extremely delicious, creamy without being high in fat, tasty and comforting without being high in salt or sugar. Also, did we mention that this recipe can easily be made gluten-free?

Servings: 4 - 6

Preheat oven to 350 degrees F.


8 oz of lean turkey bacon or lean cuts of cured ham
1 bag of shredded hash browns, thawed
1 can of cream of mushroom soup (a gluten-free version is available here, but you may also search online for different brands)
1/2 smaller can of Libby's Pumpkin Puree
1 cup of crushed cornflakes
1/4 cups of fat-free milk
1/3 stick of melted butter
2 teaspoons brown sugar
1 teaspoon sea salt
1/4 teaspoon ground black pepper


1. Melt the butter in a mug, pour in the cornflakes and mix evenly. Set aside. This is the topping mix.

2. Cut the meat up into small squares, and brown over a pan set on low-medium heat. There is no need to use oil because you will be cooking the meat in its own fat. Doing this will keep the fat content down.

3. Mix the meat and all of the ingredients, except the topping mix, together.

4. Pour and spread evenly into a casserole or baking dish. Depending on the size of your baking dish, you may need to use two.

5. Spread the topping mix on top.

6. Bake in the oven for 20 minutes. After that, lower the temperature down to 200 degrees F and cook for another 15 minutes.

The casserole should be rich and creamy, and the potato should taste like how cooked potato is supposed to. Your oven may be different from ours, so do use your best judgment and check on your casserole every so often.


Tammy and Sean

1 comment:

  1. this looks so delicious! When its fall over here in Australia I'll definitely have to try this :)