Ksl Lower Fat Funeral Potatoes Recipes

KSL LOWER-FAT FUNERAL POTATOES

Steps:

• If using onion, saute in nonstick pan until soft, using sprinkles of water if necessary to keep onions from burning.
• Combine soup, milk, yogurt, sour cream, cheese and onion (if using) and mix into hash browns until well combined. Turn mixture into 9x13 baking pan. Salt and pepper to taste. Sprinkle crushed potato chips over top of casserole.
• Bake, uncovered, at 350 degrees F for 45 minutes or until hot and bubbly throughout.

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.

HILL'S FUNERAL POTATOES

Steps:

• Mix all the ingredients together except the cornflakes and the 4 tbsp butter. Place in a 9x13 inch pan.
• SPrinkle cornflakes and cubes of butter on top.
• Bake at 350 degrees for 40-50 minute.

FUNERAL POTATOES

Steps:

• Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, soup, cheese, salt, and diced pepper (if using) and combine well. Add additional salt and pepper if necessary.
• Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.

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.

MOM'S FUNERAL POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt butter in a skillet over medium heat; stir in onion. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat and add bouillon granules and pepper; stir until dissolved.
• Transfer to a large bowl and add potatoes, condensed soup, sour cream, and both cheeses. Stir until well combined and spread into the prepared pan.
• Combine cornflakes and melted butter for topping in a bowl. Stir until butter is well distributed. Sprinkle on top of potato mixture.
• Bake in the preheated oven until bubble, about 45 minutes.

FUNERAL POTATOES

Steps:

• Preheat oven to 325% (165% C.).
• Grease 9x13 casserole.
• In a large bowl, whisk processed cheese, sour cream, mushroom soup, celery soup, water 1/2 of the margaine, salt and pepper.
• Place potatoes in prepared dish, add soup mixture and mix well.
• Mix crumbs with remaining melted margarine and sprinkle over top of potatoes.
• Bake for 40-50 minutes or until crumbs are lightly browned and casserole is bubbling.

FUNERAL POTATOES

Steps:

• Combine all ingredients and mix with:.
• 6 cups diced cooked potatoes (Use 6-8 baked potatoes, or 2 lbs frozen diced potatoes).
• Mix 2 cups bread crumbs (or crush corn flakes or potato chips) with another 1/2 cube melted butter. Sprinkle on top of potatoes and bake for 45 minutes at 350.