Easy Cheddar Funeral Potatoes Food
BASIC FUNERAL POTATOES
No Mormon funeral or any get-together for that matter is complete without funeral potatoes and a baked ham! This is only a basic recipe. It's good this way, but it's up to you to make it 'gourmet.' You can use potato chips, tortilla chips, or even corn flakes for the topping - I like to use sour cream and onion chips!
Provided by Vivian Conner
Categories Side Dish Casseroles Potato Casserole
Time 55m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 27.6 g, Cholesterol 42.8 mg, Fat 26.8 g, Fiber 1.8 g, Protein 9.6 g, SaturatedFat 13.4 g, Sodium 587.3 mg, Sugar 1.6 g
EASY CHEDDAR FUNERAL POTATOES
Prepare these Easy Cheddar Funeral Potatoes for a savory side dish. With only 5 ingredients and 10 minutes of prep time, these easy cheddar funeral potatoes are simple to make and sure to please everyone at the table!
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Combine ingredients.
- Spoon into 2-qt. casserole sprayed with cooking spray.
- Bake 50 min. or until heated through.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
FUNERAL POTATOES
Ree Drummond's funeral potatoes from Food Network are extra comforting with lots of cheese and even potato chips.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
- Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
- Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
- Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.
MOM'S FUNERAL POTATOES
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
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
CHEESY FUNERAL POTATOES
I have noticed that whenever several people are given this recipe and asked to bring it to a potluck they are completely separate dishes! This is my favorite recipe for these. Although I highly recommend going the long route and making your own potatoes. The frozen ones just don't taste as good.
Provided by Chalko
Categories Potato
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 553.8, Fat 24, SaturatedFat 14, Cholesterol 56.2, Sodium 535.7, Carbohydrate 74.6, Fiber 8.3, Sugar 4, Protein 12.7
EASY CHEESY FUNERAL POTLUCK PARTY POTATOES WITH OPTIONAL ADD-INS
Make and share this Easy Cheesy Funeral Potluck Party Potatoes With Optional Add-Ins recipe from Food.com.
Provided by Scotty Callies Mom
Categories One Dish Meal
Time 1h15m
Yield 1 9x13 pan, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Grease 9x13 pan.
- Saute onion in butter til tender, don't brown.
- Mix all ingredients together in bowl including onions and butter.
- Pour potato mixture in pan and cover,bake aprox. 1 hour. uncover last 10 minute.
Nutrition Facts : Calories 574, Fat 38.2, SaturatedFat 14.6, Cholesterol 62.3, Sodium 2313.6, Carbohydrate 44.4, Fiber 2.3, Sugar 3.5, Protein 13.8
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