Cheesy Funeral Potatoes Recipes

CHEESY POTATO CASSEROLE (FUNERAL POTATOES)

Steps:

• Preheat oven to 350 degrees. Mix hash browns, cheese, salt, and pepper in a large bowl.
• Heat butter, soup, sour cream, and milk in a saucepan until butter is melted.
• Stir heated sauce into hash browns. Pour mixture into a 9x13 baking dish.
• Top with corn flakes and a little melted butter.
• Bake for 1 hour.

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.

FUNERAL POTATOES

Steps:

• Preheat oven to 350˚F. Grease a 9x13 inch dish with butter.
• Combine topping ingredients and set aside.
• Cook onion in butter over medium heat until tender, about 5 minutes.
• In a large bowl, combine onions, sour cream, soup and 2 cups cheese. Season with salt & pepper to taste.
• Add hash brown potatoes and pour into prepared baking dish.
• Top with remaining cheese and sprinkle topping over.
• Bake for 40-45 minutes or until browned and bubbly.

FUNERAL POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Melt 3 tablespoons butter in a large skillet over medium heat. Sauté onion until beginning to soften. Sprinkle with flour and cook for 1 minute. Whisk in milk and chicken stock. Bring mixture to boil and let simmer to thicken, about 5 minutes. Season with salt and pepper. Remove from heat then stir in cheeses.
• In a large bowl, combine cheese sauce with hash browns and sour cream. Check for seasonings and season with salt and pepper, if necessary. Transfer mixture to a a large casserole dish.
• Make topping. Melt remaining butter and stir it into crushed cereal. Spread over potato mixture and sprinkle with more cheese. Cover with foil and bake for 45 minutes, until the mixture cheese bubbly.
• Garnish baked casserole with chives. Serve warm.

BEST CHEESY POTATOES (FUNERAL POTATOES) RECIPE

Steps:

• Preheat oven to 350F/180C.
• Butter a 9x13 inches baking pan.
• Defrost the potatoes if you use frozen ones.
• If you use raw potatoes, peel, wash, shred or dice the potatoes according to your taste. Place them in a large bowl.
• Melt the butter.
• Over the potatoes, pour the melted butter and sour cream.
• Separately, in a small bowl, mix flour and chicken stock and make sure there are no lumps. Bring the mixture to the consistency of thinner sour cream.
• Pour the flour and chicken stock over the potatoes, butter, and sour cream and stir to combine.
• Add the shredded cheese, stir again, then place the mixture on the 9x13 inches buttered pan.
• Optional, add the corn flakes on top.
• Bake for 1 hour at 350F/180C.
• Note: You can make the recipe in a crockpot which you can set up on "Low" for 4-6 hours.

CHEESY FUNERAL POTATOES

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.

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.