Creamy Cheesy Funeral Potatoes Recipe 45 Food

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FUNERAL POTATOES



Funeral Potatoes image

Funeral Potatoes are the best holiday or potluck side dish. Tasty casserole with hash browns, cream of chicken soup, cheddar cheese and corn flakes topping.

Provided by Sabrina Snyder

Categories     Side Dish

Time 1h

Number Of Ingredients 10

2 cups sour cream
1 can cream of chicken soup (, 10.5 ounces)
8 tablespoons unsalted butter (, melted)
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/4 yellow onion (, diced)
30 ounce frozen shredded hash browns (, thawed)
2 cup shredded cheddar cheese
3 cups corn flakes cereal
4 tablespoons unsalted butter (, melted)

Steps:

  • Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
  • Preheat oven to 350 degrees.
  • To a large bowl add the sour cream, cream of chicken, melted butter, salt, pepper, onion, hash browns and cheddar and toss the ingredients together well.
  • Add cornflakes to a large ziplock bag and smash just a few times then pour in butter and smash a few more times combining the butter and corn flakes together.
  • Spread potato mixture into a 9x13 inch baking dish. Sprinkle cornflakes over the potato mixture and bake for 45-50 minutes, uncovered.

Nutrition Facts : Calories 429 kcal, Carbohydrate 26 g, Protein 10 g, Fat 33 g, SaturatedFat 19 g, Cholesterol 86 mg, Sodium 745 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

FUNERAL POTATOES (CHEESY HASHBROWN CASSEROLE)



Funeral Potatoes (Cheesy Hashbrown Casserole) image

Funeral potatoes are easy to make (just 5 minute prep!) using hash browns, sour cream, creamy soup, and shredded cheese, yum!

Provided by April Woods

Categories     Side Dish

Time 50m

Number Of Ingredients 11

1 bag frozen hashbrowns (thawed, 32 ounces)
1 small onion (finely diced)
2 cups sour cream
1 can condensed 'cream of' soup (10 ounces )
½ cup milk
½ cup butter (melted)
1 teaspoon salt
¼ teaspoon ground black pepper
2 ½ cups shredded cheddar (divided)
2 cups crushed cornflakes
¼ cup butter (melted)

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.

Nutrition Facts : Calories 166 kcal, ServingSize 1 serving

MOM'S FUNERAL POTATOES



Mom's Funeral Potatoes image

The ultimate cheesy comfort food! Made famous at Utah funerals, there as many versions of this dish as there are cooks baking it. I've tasted a lot of them over the years but my mom's beats them all-never soupy and full of flavor. Some people put crushed crackers or bread crumbs on top. It's not healthy-it's greasy, cheesy heaven. Probably why funeral potatoes are often referred to as "potatoes au gratin on steroids."

Provided by BRENZ64

Time 1h10m

Yield 12

Number Of Ingredients 11

3 tablespoons butter
½ cup finely chopped onion
1 teaspoon chicken bouillon granules
¼ teaspoon ground black pepper, or to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 cups shredded Cheddar-Monterey Jack cheese blend
1 cup shredded sharp Cheddar cheese
1 ½ cups crushed cornflakes cereal
¼ cup butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Melt butter in a skillet over medium heat; stir in onion. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat and add bouillon granules and pepper; stir until dissolved.
  • Transfer to a large bowl and add potatoes, condensed soup, sour cream, and both cheeses. Stir until well combined and spread into the prepared pan.
  • Combine cornflakes and melted butter for topping in a bowl. Stir until butter is well distributed. Sprinkle on top of potato mixture.
  • Bake in the preheated oven until bubble, about 45 minutes.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 15.5 g, Cholesterol 54.7 mg, Fat 23.6 g, Fiber 0.9 g, Protein 8.9 g, SaturatedFat 14.3 g, Sodium 463.9 mg, Sugar 0.9 g

FUNERAL POTATOES



Funeral Potatoes image

Make and share this Funeral Potatoes recipe from Food.com.

Provided by internetnut

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

15 1/2 ounces cream soup (I use one chicken and one celery soup)
1 tablespoon melted butter (1/2 cube)
0.667 (15 1/2 ounce) can water (use soup can)
8 ounces Cheez Whiz (Jalapeno Cheez Whiz is good, too)
8 ounces sour cream
salt and pepper
6 cups potatoes, cooked

Steps:

  • Combine all ingredients and mix with:.
  • 6 cups diced cooked potatoes (Use 6-8 baked potatoes, or 2 lbs frozen diced potatoes).
  • Mix 2 cups bread crumbs (or crush corn flakes or potato chips) with another 1/2 cube melted butter. Sprinkle on top of potatoes and bake for 45 minutes at 350.

Nutrition Facts : Calories 322.1, Fat 18.4, SaturatedFat 11.4, Cholesterol 51, Sodium 664, Carbohydrate 31.4, Fiber 3.4, Sugar 3.8, Protein 8.8

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