Best Ever Funeral Potatoes Recipes

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.

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.

BEST EVER FUNERAL POTATOES

Steps:

• Cut potatoes in half with skin on and boil until tender. Allow to sit until cool enough to handle. Grate potatoes by holding skin side- the skin will peel off as you grate and you can just throw it away.
• In a large bowl combine potatoes with 3/4 of green onions, 3/4 C pepperjack, 1 C cheddar and salt and pepper.
• In a small bowl mix soup, cream, and sour cream.
• Combine soup mix with potato mix by gently folding together. Spread in a 9x13 casserole dish and top with remaining cheese and onions. Bake @ 350 degrees for 25-30 minutes or until heated through.

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.

SLOW COOKER FUNERAL POTATOES

Steps:

• Line a slow cooker with a slow cooker liner or spray with cooking spray.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 6 minutes.
• Place onion, hash browns, mushroom soup, 1 1/2 cups Cheddar cheese, sour cream, garlic powder, salt, and pepper in the slow cooker. Stir until well combined.
• Cook on High until hash browns are tender, 2 1/2 to 3 hours. Top with remaining 1/2 cup Cheddar cheese and cook until cheese is melted, 15 to 20 minutes. Top with green onions.

UPDATED FUNERAL POTATOES

Steps:

• Heat oven to 375 degrees. Rub potatoes lightly with oil, place on a baking sheet and bake 60 to 80 minutes, until just tender all the way through. Let cool and refrigerate overnight or up to 3 days. (Refrigeration gives the potatoes the right texture.)
• Heat oven to 350 degrees. In a large bowl, combine sour cream, chives, garlic, onion, salt and pepper. Using a box grater, coarsely grate potatoes with skins on. (Most of the skin will peel off; discard it.) Add grated potatoes to sour cream mixture, and gently toss to combine. Add 1 cup Cheddar and 1 cup Gruyère and mix gently. Transfer to an 8-by-8-inch-square baking dish. Sprinkle remaining cheese on top.
• Bake until hot, bubbly and lightly browned around the edges, 30 to 40 minutes. Let cool 10 minutes before serving, sprinkled with chives.