Mormon Funeral Potatoes Recipes

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.

THE BEST FUNERAL POTATOES

Steps:

• Preheat oven to 350 degrees. In a medium sized skillet, add 2 Tablespoons butter and sauté until the onions are translucent. Add the garlic and cook until fragrant. Remove from heat and set aside.
• In a large bowl, mix together the cooked onions, garlic, hash browns, condensed soup, sour cream, parmesan cheese, salt, pepper, and 1 1/2 cups cheddar cheese.
• Spread into a 9x13 inch baking pan. Top with remaining 1/2 cup cheddar cheese.
• Melt the remaining 4 Tablespoons of butter and mix with the crushed cornflake crumbs. Sprinkle evenly over the top of the casserole.
• Bake for 50-60 minutes or until cooked throughout and bubbly.

FUNERAL POTATOES

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.

MORMON SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes into 1-inch thick slices.
• Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl.
• Spread a thin layer of the sour cream sauce into the bottom of a 9x13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole.
• Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.

FRIED MORMON FUNERAL POTATOES

Steps:

• Whirl bacon, cream cheese, onion, jalapeños, green onion, and sour cream in a food processor, about 1 minute. Place in a large mixing bowl.
• Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tablespoons ground cornflakes into bacon mixture. I added Flour and cornstarch accordingly to get the mixture to form into balls.
• Line a baking sheet with parchment paper. Scoop up a scant 1/4 cup of potato mixture and roll into a ball. Drop ball into a bowl filled with 3/4 cup cornflakes and roll to coat (mixture will firm up once coated). Place on sheet and repeat with remaining mixture. Chill until ready to cook.
• Heat 2 inches oil in a medium pot until it registers 350° on a deep-fry thermometer. Fry potato balls, a few at a time, until golden, 5 minutes per batch. Drain on paper towels. Sprinkle with parsley and serve with ranch dressing.