Funeral Potatoes Best Food

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FUNERAL POTATOES



Funeral Potatoes image

Creamy, cheesy, and flavorful, these Funeral Potatoes are always a crowd-pleaser!

Provided by Holly Nilsson

Categories     Breakfast     Casserole     Side Dish

Time 1h

Number Of Ingredients 8

32 ounces diced hash brown potatoes (thawed)
¼ cup butter (melted)
½ onion (chopped)
1 ½ cups sour cream
2 cans cream of chicken soup (10.5 ounces each)
2 ½ cups cheddar cheese (shredded, divided)
1 ½ cups cornflakes (crushed)
¼ cup butter (melted)

Steps:

  • Preheat oven to 350˚F. Grease a 9x13 inch dish with butter.
  • Combine topping ingredients and set aside.
  • Cook onion in butter over medium heat until tender, about 5 minutes.
  • In a large bowl, combine onions, sour cream, soup and 2 cups cheese. Season with salt & pepper to taste.
  • Add hash brown potatoes and pour into prepared baking dish.
  • Top with remaining cheese and sprinkle topping over.
  • Bake for 40-45 minutes or until browned and bubbly.

Nutrition Facts : Calories 510 kcal, Carbohydrate 32 g, Protein 14 g, Fat 37 g, SaturatedFat 21 g, Cholesterol 96 mg, Sodium 954 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

THE BEST FUNERAL POTATOES



The Best Funeral Potatoes image

A cheesy potato casserole full of melted cheese, sour cream, onions, and garlic with a crunchy top. This is full of amazing flavor and will be the star of the dinner table!

Provided by Alyssa Rivers

Categories     Side Dish

Time 1h5m

Number Of Ingredients 11

6 Tablespoons butter (divided)
3/4 cup onion (diced)
2 cloves garlic (minced)
1 30 ounce bag of frozen, shredded hash brown potatoes, thawed -or- 12 small potatoes parboiled and shredded
1 10.5 ounce can condensed cream of chicken soup
1 cup sour cream (or plain greek yogurt)
1/4 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon ground pepper
2 cups sharp cheddar cheese (shredded and firmly packed, divided)
1 1/2 cup crushed cornflake cereal or panko bread crumbs

Steps:

  • Preheat oven to 350 degrees. In a medium sized skillet, add 2 Tablespoons butter and sauté until the onions are translucent. Add the garlic and cook until fragrant. Remove from heat and set aside.
  • In a large bowl, mix together the cooked onions, garlic, hash browns, condensed soup, sour cream, parmesan cheese, salt, pepper, and 1 1/2 cups cheddar cheese.
  • Spread into a 9x13 inch baking pan. Top with remaining 1/2 cup cheddar cheese.
  • Melt the remaining 4 Tablespoons of butter and mix with the crushed cornflake crumbs. Sprinkle evenly over the top of the casserole.
  • Bake for 50-60 minutes or until cooked throughout and bubbly.

Nutrition Facts : Calories 207 kcal, Carbohydrate 7 g, Protein 7 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 47 mg, Sodium 464 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

FUNERAL POTATOES (BEST RECIPE)



Funeral Potatoes (Best Recipe) image

This is one of the best recipes for funeral potatoes. Full of potatoes, onions, butter, and cheese, they're the epitome of comfort food. Learn how to make them today!

Provided by insanelygood

Categories     Recipes

Time 1h

Number Of Ingredients 9

3/4 cup butter, divided
1 medium onion, diced
2 pounds diced frozen hash browns, thawed
2 (10.75-ounce) cans condensed cream of chicken soup
2 cups sour cream
2 cups grated cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups corn flakes, lightly crushed

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch glass baking dish with butter or non-stick spray.
  • Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and stir and cook until soft and translucent. Remove from heat.
  • Melt 1/2 cup of butter in the microwave.
  • In a large bowl, combine the sauteed onions, hash browns, 1/2 cup of melted butter, cream of chicken soup, sour cream, cheese, salt, and pepper. Spoon the mixture into the greased baking dish.
  • Melt the remaining 3 tablespoons of butter in a large skillet over medium heat. Add the cornflakes and stir until lightly browned, about 2 to 3 minutes. Spread the cornflakes evenly over the casserole.
  • Bake for 40 to 45 minutes. Allow the casserole to cool slightly before serving. Enjoy!

Nutrition Facts : Calories 336 cal

FUNERAL POTATOES



Funeral Potatoes image

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

8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced
1/4 cup all-purpose flour
1 cup milk
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese
1 cup sour cream
1/2 cup grated sharp Cheddar
2 cups kettle-cooked potato chips
1/4 cup grated Parmesan

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.

BASIC FUNERAL POTATOES



Basic Funeral Potatoes image

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

2 (10.5 ounce) cans cream of chicken soup
1 pint sour cream
1 ½ cups grated Cheddar cheese
½ cup dehydrated onion flakes
1 (30 ounce) package frozen shredded hash browns, thawed
1 cup crushed potato chips

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

FUNERAL POTATOES



Funeral Potatoes image

I'm not sure where they get their name, but they sure are tasty! (and they don't have to be served at funerals either!!)

Provided by Lubie

Categories     Potato

Time 55m

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 10

2 lbs hash browns
1/2 cup butter
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 pint sour cream
1/2 teaspoon salt
3/4 cup onion, chopped
1 tablespoon butter
2 cups longhorn cheese, grated, firmly packed
1 1/2 cups corn flakes, crushed
4 tablespoons butter, melted

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.

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