Cheesy Funeral Potatoes Food

CHEESY FUNERAL POTATOES

Steps:

• *Reduced or fat free ingredients it will change the overall flavor and consistency so keep that in mind if reviewing :)*.
• Boil potatoes with skin on and 1 bay leaf for about 20-25 minutes (make sure you do not over boil your potatoes, they still need to be firm enough to grate). Prep or cook time doesn't include boil time.
• Peel and grate cooled potatoes into your 9x13 baking dish.
• In a saucepan heat butter, coc soup, sour cream, 1 c cheese, onions and chilies; stir until ingredients have melted or are well combined.
• S & P to taste.
• Add grated potatoes to saucepan and mix until blended.
• Add 5 oz milk or just enough that mixture isn't too wet.
• Spoon into the 9x13 baking dish.
• Top with remaining cheese and bake @ 350 degrees for 20 minutes Optional: If you like a little crunch, add corn flakes or broken potato chips to the top of the cheese.

CHEESY FUNERAL POTATOES

Steps:

• Peel potatoes and boil for 30 minutes, until just tender.
• Cool and grate into a greased 9x13 inch baking dish.
• Heat oven to 350º.
• Combine soup, sour cream, cheese, ½ cup melted butter and onion.
• Gently blend into the potatoes.
• Combine corn flakes and 2 tbsp melted butter. Sprinkle on top.
• Bake for 30 minutes.

FUNERAL POTATOES

Steps:

• Preheat oven to 350 F degrees. Grease a 9x13 or 3 quart baking dish and set aside.
• In a large mixing bowl, add 1/2 cup melted butter, sour cream, cream of chicken soup, salt, pepper, onion powder, garlic powder and smoked paprika. Stir well.
• Add in thawed hash brown potatoes and the cheddar cheese and stir well to combine.
• Transfer to prepared baking dish, and sprinkle with mozzarella cheese.
• In a small mixing bowl, combine 1/4 cup melted butter and cornflakes, stirring well. Spread evenly over the top of the casserole.
• Bake uncovered, 45-50 minutes, until hot and bubbly and cornflakes are golden brown.

FUNERAL POTATOES (CHEESY HASHBROWN CASSEROLE)

Steps:

• Whisk together the sour cream, cream of chicken soup, milk, ½ cup melted butter, salt and pepper.
• Combine the thawed hashbrowns, diced onion, 2 cups of shredded cheddar and sour cream mixture.
• Spread evenly in a 9x13 casserole dish.
• Sprinkle the remaining ½ cup shredded cheddar evenly over the top.
• Toss the crushed cornflakes with the ¼ cup melted butter to coat, then sprinkle over the shredded cheddar.
• Bake at 350 degrees F for 45 to 60 minutes, until cheese is melted and casserole is bubbly.

COMFORTING CHEESY POTATOES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

FUNERAL POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Melt 3 tablespoons butter in a large skillet over medium heat. Sauté onion until beginning to soften. Sprinkle with flour and cook for 1 minute. Whisk in milk and chicken stock. Bring mixture to boil and let simmer to thicken, about 5 minutes. Season with salt and pepper. Remove from heat then stir in cheeses.
• In a large bowl, combine cheese sauce with hash browns and sour cream. Check for seasonings and season with salt and pepper, if necessary. Transfer mixture to a a large casserole dish.
• Make topping. Melt remaining butter and stir it into crushed cereal. Spread over potato mixture and sprinkle with more cheese. Cover with foil and bake for 45 minutes, until the mixture cheese bubbly.
• Garnish baked casserole with chives. Serve warm.

BASIC FUNERAL POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cream of chicken soup, sour cream, Cheddar cheese, and onions in a large bowl. Mix in hash browns. Pour into a 9x13-inch casserole dish. Sprinkle with crushed potato chips.
• Bake uncovered in the preheated oven until cheese is melted and top is crisp, about 45 minutes.