Fried Mormon Funeral Potatoes Food

FUNERAL POTATOES

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.

FUNERAL POTATOES

Steps:

• Preheat oven to 325% (165% C.).
• Grease 9x13 casserole.
• In a large bowl, whisk processed cheese, sour cream, mushroom soup, celery soup, water 1/2 of the margaine, salt and pepper.
• Place potatoes in prepared dish, add soup mixture and mix well.
• Mix crumbs with remaining melted margarine and sprinkle over top of potatoes.
• Bake for 40-50 minutes or until crumbs are lightly browned and casserole is bubbling.

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.

CORN FLAKE FUNERAL POTATOES

Steps:

• Mix all of the ingredients together and put in a 9 by 13 pan.
• Mix the ingredients for the topping and spead out over the casserole.
• Bake at 350 degrees for 45-60 minutes.
• Tip: Mixing in the hashbrowns last makes stirring them in a lot easier.

FUNERAL POTATOES

Steps:

• Saute onion in 1 tablespoon butter until translucent.
• Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
• Put potato mixture into a 9x13 inch baking pan.
• Combine cornflakes and butter, and sprinkle evenly over top of casserole.
• Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.

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.

HILL'S FUNERAL POTATOES

Steps:

• Mix all the ingredients together except the cornflakes and the 4 tbsp butter. Place in a 9x13 inch pan.
• SPrinkle cornflakes and cubes of butter on top.
• Bake at 350 degrees for 40-50 minute.

FRIED MORMON FUNERAL POTATOES

Steps:

• Whirl bacon, cream cheese, onion, jalapeños, green onion, and sour cream in a food processor, about 1 minute. Place in a large mixing bowl.
• Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tablespoons ground cornflakes into bacon mixture. I added Flour and cornstarch accordingly to get the mixture to form into balls.
• Line a baking sheet with parchment paper. Scoop up a scant 1/4 cup of potato mixture and roll into a ball. Drop ball into a bowl filled with 3/4 cup cornflakes and roll to coat (mixture will firm up once coated). Place on sheet and repeat with remaining mixture. Chill until ready to cook.
• Heat 2 inches oil in a medium pot until it registers 350° on a deep-fry thermometer. Fry potato balls, a few at a time, until golden, 5 minutes per batch. Drain on paper towels. Sprinkle with parsley and serve with ranch dressing.