Cheesy Funeral Potatoes Recipes

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FUNERAL POTATOES (HASH BROWN CASSEROLE)



Funeral Potatoes (Hash Brown Casserole) image

Go figure - everyone is being good and posting healthy meals since it is the beginning of the year, and here I am tempting you with a very unhealthy dish! You may be wondering if the title was a typo. But it's not! This side dish gets it's name because it is a popular dish for luncheons after funerals. But don't worry, you can eat this creamy, cheesy side dish anytime - not just following a funeral, thank goodness.

Provided by Peggy Warren

Categories     Side Dish     Casseroles     Potato Casserole

Time 40m

Yield 10

Number Of Ingredients 8

1 ½ cups shredded Cheddar cheese blend
2 (10.5 ounce) cans condensed cream of chicken soup
2 cups sour cream
½ cup melted butter
½ cup onion, chopped
1 (32 ounce) package shredded hash brown potatoes
3 cups coarsely crushed corn flakes
2 tablespoons melted butter

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.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 23.3 g, Cholesterol 73.3 mg, Fat 35.8 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 20 g, Sodium 631.1 mg, Sugar 0.8 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.

FUNERAL POTATOES



Funeral Potatoes image

Looking for a potato casserole recipe? These Funeral Potatoes from Delish.com are the best.

Categories     Potatoes     funeral potatoes     potato side dish     funeral potato recipe     casserole     side dish     potato sides     potato casserole     hash brown casserole     hashbrowns

Time 1h

Yield 8

Number Of Ingredients 13

8 tbsp. butter
1 medium onion, chopped
3 tbsp. all-purpose flour
1 c. milk
2 c. chicken stock
kosher salt
Freshly ground black pepper
1 c. shredded cheddar, plus more for sprinkling
1 c. shredded monterey jack, plus more for sprinkling
2 lb. frozen hash browns, defrosted
1 c. sour cream
1 c. Cornflakes, crushed
2 tsp. Chopped chives

Steps:

  • Preheat oven to 350 degrees F.
  • Melt 3 tablespoons butter in a large skillet over medium heat. Sauté onion until beginning to soften. Sprinkle with flour and cook for 1 minute. Whisk in milk and chicken stock. Bring mixture to boil and let simmer to thicken, about 5 minutes. Season with salt and pepper. Remove from heat then stir in cheeses.
  • In a large bowl, combine cheese sauce with hash browns and sour cream. Check for seasonings and season with salt and pepper, if necessary. Transfer mixture to a a large casserole dish.
  • Make topping. Melt remaining butter and stir it into crushed cereal. Spread over potato mixture and sprinkle with more cheese. Cover with foil and bake for 45 minutes, until the mixture cheese bubbly.
  • Garnish baked casserole with chives. Serve warm.

SLOW COOKER FUNERAL POTATOES



Slow Cooker Funeral Potatoes image

This delicious dish known as 'funeral potatoes' is easy to make. I topped mine with more cheese and sliced green onions. A great addition to this would be bacon bits, making it taste almost like a fully loaded baked potato.

Provided by Yoly

Categories     Side Dish     Casseroles     Potato Casserole

Time 3h

Yield 6

Number Of Ingredients 10

3 tablespoons unsalted butter
1 cup chopped onion
1 (20 ounce) package refrigerated hash browns (such as Simply Potatoes®)
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups shredded sharp Cheddar cheese, divided
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon salt, or more to taste
½ teaspoon freshly ground black pepper, or more to taste
1 tablespoon sliced green onions, or to taste

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.

Nutrition Facts : Calories 415.8 calories, Carbohydrate 25.3 g, Cholesterol 71.7 mg, Fat 35.1 g, Fiber 2 g, Protein 13.8 g, SaturatedFat 19.6 g, Sodium 994.6 mg, Sugar 2.3 g

CHEESY HASHBROWN POTATO CASSEROLE {FUNERAL POTATOES}



Cheesy Hashbrown Potato Casserole {Funeral Potatoes} image

Yield 12

Number Of Ingredients 9

1 (32 ounce) bag frozen shredded hashbrowns (divided)
2 (10.75 ounce) cans cream of chicken soup
2 cups sour cream
1/3 cup onions (chopped)
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese (divided)
2 cups Ritz crackers (or crushed corn flakes)
1/2 cup butter (melted)

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.

CHEESY FUNERAL POTATOES



Cheesy Funeral Potatoes image

I have yet to find a recipe for cheesy potatoes to beat my mother's! Definitely the best comfort food and awesome with a side of ham. This recipe has canned green chilies in it which gives it that extra something to top the usual funeral potatoes!

Provided by Amber C.

Categories     Potato

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

6 -8 potatoes
16 ounces sour cream
1 (10 1/2 ounce) can cream of chicken soup
5 ounces milk, I usually use the empty coc soup can and fill it 1/4-1/2 way
1 1/2 cups cheddar cheese, grated
1/2 cup butter
1/2 cup onion, chopped
2 ounces canned diced green chiles
salt and pepper
1 cup corn flakes or 1 cup potato chips, every once in a while we will add this to the top of the casserole

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.

Nutrition Facts : Calories 326.2, Fat 22.2, SaturatedFat 13.2, Cholesterol 59.7, Sodium 409.9, Carbohydrate 25.2, Fiber 2.6, Sugar 3, Protein 7.8

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