Moms Funeral Potatoes Recipes

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BASIC FUNERAL POTATOES



Basic Funeral Potatoes image

No Mormon funeral or any get-together for that matter is complete without funeral potatoes and a baked ham! This is only a basic recipe. It's good this way, but it's up to you to make it 'gourmet.' You can use potato chips, tortilla chips, or even corn flakes for the topping - I like to use sour cream and onion chips!

Provided by Vivian Conner

Categories     Side Dish     Casseroles     Potato Casserole

Time 55m

Yield 10

Number Of Ingredients 6

2 (10.5 ounce) cans cream of chicken soup
1 pint sour cream
1 ½ cups grated Cheddar cheese
½ cup dehydrated onion flakes
1 (30 ounce) package frozen shredded hash browns, thawed
1 cup crushed potato chips

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.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 27.6 g, Cholesterol 42.8 mg, Fat 26.8 g, Fiber 1.8 g, Protein 9.6 g, SaturatedFat 13.4 g, Sodium 587.3 mg, Sugar 1.6 g

FUNERAL POTATOES



Funeral Potatoes image

Baked hash browns are bound together with a creamy, cheesy filling, then finished with a crunchy topping. Perfect for potlucks and big gatherings.

Provided by Katie Workman

Categories     Side Dish

Time 1h5m

Number Of Ingredients 13

½ cup (1 stick) unsalted butter (, divided)
1 bag (28 to 32-ounce) shredded frozen hashbrowns (, defrosted)
1 cup diced onion
¼ cup all-purpose flour
1 cup milk (, preferably whole)
2 cups chicken or vegetable broth (, preferably low sodium)
1 cup grated Monterey Jack cheese
1 cup grated sharp cheddar cheese
1 cup sour cream
2 cup cornflakes or potato chips (, lightly crushed)
¼ cup grated Parmesan cheese
Kosher salt and freshly ground pepper (to taste)
Sliced chives (to garnish (optional))

Steps:

  • Preheat the oven to 350°F. Grease a 9x13-inch baking pan, or spray with nonstick cooking spray.
  • Melt 6 tablespoons of the butter in a large deep skillet over medium heat. Add the onions and cook, stirring occasionally, for 5 minutes until they start to turn golden and tender. Sprinkle the flour over the onions and stir occasionally for another few minutes until the flour has incorporated and started to turn golden. Whisk in the milk and stir over the heat for a few minutes. Whisk in the broth, bring the mixture to a simmer, whisking often, until it bubbles and starts to thicken.
  • Remove the skillet from the heat and gradually whisk in the Monterey Jack and cheddar until the mixture is smooth and the cheese is melted. Whisk in the sour cream, then stir in the potatoes. Transfer the mixture to the prepared baking dish.
  • Melt the remaining 2 tablespoons butter in a small saucepan. In a large bowl, combine the cornflakes or potato chips and Parmesan cheese, then pour over the melted butter and stir to combine everything well. Sprinkle the mixture over the potato mixture in the casserole.
  • Cover with aluminum foil and bake for 20 minutes, then remove the foil and continue baking for 20 minutes or so, until the edges of the casserole are bubbling and the top is golden brown. Let sit for 10 minutes and sprinkle with chives (if desired) before serving.

Nutrition Facts : Calories 316 kcal, Carbohydrate 17 g, Protein 9 g, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 52 mg, Sodium 384 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving

FUNERAL POTATOES



Funeral Potatoes image

Ree Drummond's funeral potatoes from Food Network are extra comforting with lots of cheese and even potato chips.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 12

8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced
1/4 cup all-purpose flour
1 cup milk
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese
1 cup sour cream
1/2 cup grated sharp Cheddar
2 cups kettle-cooked potato chips
1/4 cup grated Parmesan

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.

MOM'S FUNERAL POTATOES



Mom's Funeral Potatoes image

The ultimate cheesy comfort food! Made famous at Utah funerals, there as many versions of this dish as there are cooks baking it. I've tasted a lot of them over the years but my mom's beats them all-never soupy and full of flavor. Some people put crushed crackers or bread crumbs on top. It's not healthy-it's greasy, cheesy heaven. Probably why funeral potatoes are often referred to as "potatoes au gratin on steroids."

Provided by BRENZ64

Time 1h10m

Yield 12

Number Of Ingredients 11

3 tablespoons butter
½ cup finely chopped onion
1 teaspoon chicken bouillon granules
¼ teaspoon ground black pepper, or to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 cups shredded Cheddar-Monterey Jack cheese blend
1 cup shredded sharp Cheddar cheese
1 ½ cups crushed cornflakes cereal
¼ cup butter, melted

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.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 15.5 g, Cholesterol 54.7 mg, Fat 23.6 g, Fiber 0.9 g, Protein 8.9 g, SaturatedFat 14.3 g, Sodium 463.9 mg, Sugar 0.9 g

HILL'S FUNERAL POTATOES



Hill's Funeral Potatoes image

We actually serve these at holidays but everyone knows them as funeral potatoes so that is the name we will stick with.

Provided by Hill Family

Categories     < 60 Mins

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 lbs hash browns (fresh or frozen)
1/4 cup butter
2 (8 ounce) cans cream of chicken soup
1 pint sour cream
1/2 teaspoon seasoning salt
1/2 teaspoon pepper
1/2-1 cup chopped onion
2 cups grated cheese
4 tablespoons butter
1 -2 cup corn flakes

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.

Nutrition Facts : Calories 550.2, Fat 38.4, SaturatedFat 17.3, Cholesterol 62.8, Sodium 937.3, Carbohydrate 42.4, Fiber 3.1, Sugar 2.3, Protein 10.1

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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