Funeral Potatoes Cheesy Hashbrown Casserole Recipes

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

Steps:

• Preheat oven to 350 F degrees. Grease a 9x13 or 3 quart baking dish and set aside.
• In a large mixing bowl, add 1/2 cup melted butter, sour cream, cream of chicken soup, salt, pepper, onion powder, garlic powder and smoked paprika. Stir well.
• Add in thawed hash brown potatoes and the cheddar cheese and stir well to combine.
• Transfer to prepared baking dish, and sprinkle with mozzarella cheese.
• In a small mixing bowl, combine 1/4 cup melted butter and cornflakes, stirring well. Spread evenly over the top of the casserole.
• Bake uncovered, 45-50 minutes, until hot and bubbly and cornflakes are golden brown.

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.

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 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.