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:

• 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.

BASIC FUNERAL POTATOES

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.

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.