Cheesy Hashbrown Potato Casserole Funeral Potatoes Recipes
FUNERAL POTATOES (HASH BROWN CASSEROLE)
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
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
RECIPE: FUNERAL POTATOES
Steps:
- Arrange a rack in the middle of the oven and heat to 350°F. Meanwhile, place the bacon in a medium skillet and cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain.
- Coat a 9x13-inch baking dish with cooking spray. Add the frozen potatoes, breaking up any chunks with your hands. Add the bacon, cheese, and chives, and toss with your hands until evenly combined. Arrange into an even layer.
- Melt 4 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking frequently, until smooth and starting to turn a light golden-brown, about 1 1/2 minutes. Slowly whisk in the milk and cook, whisking occasionally, until starting to simmer, about 3 minutes. Whisk in the salt, garlic powder, onion powder, paprika, black pepper, and cayenne and continue to cook, whisking occasionally, until the mixture thickens and comes to a boil, about 5 minutes more. Pour into the baking dish, making sure to evenly cover the potatoes.
- Place the crackers in a zip-top plastic bag, press out the air, and seal the bag. Crush with a rolling pin or bottom of a small pan into crumbs. Melt the remaining 2 tablespoons butter. Drizzle into the bag over the cracker crumbs and shake or toss with your hands until evenly combined. Sprinkle evenly over the casserole.
- Bake until golden-brown and bubbling around the edges, 1 hour to 1 hour and 15 minutes. Check after 50 minutes and tent loosely with aluminum foil if browning too quickly on top. Sprinkle with more chives before serving.
Nutrition Facts : SaturatedFat 11.2 g, UnsaturatedFat 0.0 g, Carbohydrate 23.8 g, Sugar 4.6 g, ServingSize Serves 12, Protein 11.4 g, Fat 25.3 g, Calories 366 cal, Sodium 453.1 mg, Fiber 2.0 g, Cholesterol 0 mg
CHEESY HASH POTATO CASSEROLE
A friend gave this recipe to me and I've made it often. I've tried others, but always go back to this one. It's great when you need to feed a large gathering.
Provided by Taste of Home
Categories Breakfast Side Dishes
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through.
Nutrition Facts : Calories 315 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 508mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
FUNERAL POTATOES (CHEESY HASHBROWN CASSEROLE)
Funeral potatoes are easy to make (just 5 minute prep!) using hash browns, sour cream, creamy soup, and shredded cheese, yum!
Provided by April Woods
Categories Side Dish
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 166 kcal, ServingSize 1 serving
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