Funeral Potatoes Utah Potato Casserole Food

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.

THE BEST FUNERAL POTATOES

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.

FUNERAL POTATOES (HASH BROWN CASSEROLE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine Cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, and onions in a large bowl. Gently fold in hash browns and spread out in the prepared baking dish. Cover evenly with crushed corn flakes and drizzle with 2 tablespoons melted butter.
• Bake in the preheated oven for 30 minutes.

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.

CHEESY FUNERAL POTATOES

Steps:

• Melt the 1/2 cup of butter in a a saucepan on your stovetop. Add the cream of chicken soup, sour cream, cheese, and green onions to the pan. Stir over low-medium heat until the cheese has melted and everything is well combined. Remove from heat.
• Spread hash browns evenly across the bottom of a 9" x 13" baking dish.
• Pour the creamy, cheesy mixture from the saucepan over the top of the potatoes and stir.
• Stir together the crushed corn flakes and the 2 tablespoons of melted butter.
• Then sprinkle the corn flakes mixture over the top of the potatoes and cream mixture.
• Put the baking dish into your oven, and bake for 45 minutes at 325 degrees. When the top is golden-brown and the potatoes are hot and bubbly, you'll know it's done!
• Remove the baking dish from the oven and let it stand for 15 minutes. Then dig in and enjoy!

CHEESY HASHBROWN POTATO CASSEROLE {FUNERAL POTATOES}

Steps:

• Lightly grease a 9 x 13 inch pan with non stick cooking spray.
• Place half of the bag of hashbrowns in the prepared pan.
• In a medium bowl combine the soup, sour cream, onions, and salt and pepper.
• Gently spoon half of this mixture over the hashbrowns in the pan.
• Sprinkle 1 cup of cheese over the soup mixture.
• Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of cheese.
• Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole.
• Bake at 350 degrees for 35 to 40 minutes.

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:

• 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.

FUNERAL POTATOES

Steps:

• Preheat the oven to 350°F. Grease a 9x13-inch baking pan, or spray with nonstick cooking spray.
• Melt 6 tablespoons of the butter in a large deep skillet over medium heat. Add the onions and cook, stirring occasionally, for 5 minutes until they start to turn golden and tender. Sprinkle the flour over the onions and stir occasionally for another few minutes until the flour has incorporated and started to turn golden. Whisk in the milk and stir over the heat for a few minutes. Whisk in the broth, bring the mixture to a simmer, whisking often, until it bubbles and starts to thicken.
• Remove the skillet from the heat and gradually whisk in the Monterey Jack and cheddar until the mixture is smooth and the cheese is melted. Whisk in the sour cream, then stir in the potatoes. Transfer the mixture to the prepared baking dish.
• Melt the remaining 2 tablespoons butter in a small saucepan. In a large bowl, combine the cornflakes or potato chips and Parmesan cheese, then pour over the melted butter and stir to combine everything well. Sprinkle the mixture over the potato mixture in the casserole.
• Cover with aluminum foil and bake for 20 minutes, then remove the foil and continue baking for 20 minutes or so, until the edges of the casserole are bubbling and the top is golden brown. Let sit for 10 minutes and sprinkle with chives (if desired) before serving.

FUNERAL POTATOES

Steps:

• Preheat oven to 350 degrees
• In a large mixing bowl stir together the thawed hash browns, onions, peppers, sour cream, soup, 6 Tablespoons (3/4 Cup) melted butter and 1 Cup of the shredded cheese.
• When well mixed spoon into a 9 x 13 greased casserole dish. Smooth the top.
• Topping:
• In a small bowl add 2 cups crushed corn flakes and 2 Tablespoons melted butter.
• Mix together and spread mixture evenly over the casserole.
• Sprinkle remaining 1 cup grated cheddar cheese over the top of cornflakes.
• Bake 35 minutes covered.
• Remove cover and bake 10 minutes more or until bubbly and golden brown.