Cheesy Hashbrown Potato Casserole Funeral Potatoes Recipes

CHEESY HASH POTATO CASSEROLE

Steps:

• In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through.

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.

CHEESY HASHBROWN CASSEROLE

Steps:

• Preheat oven to 400 degrees. Spray a large 13x8-inch casserole dish with nonstick cooking spray.
• Melt 1 tablespoon butter in a medium saucepan over medium heat. Add diced onion and saute until translucent; about 4-5 minutes. Add remaining 4 tablespoons of butter. Once melted, add flour and whisk to combine.
• Add the milk to the flour (roux) mixture. Cook over medium heat, stirring frequently until thickened; 5-6 minutes.
• Once thickened, add chicken bouillon and stir well until completely combined. Add the remaining seasonings. Turn heat off and set aside to cool for 4-5 minutes.
• While cooling, pour the frozen shredded potatoes into a large bowl and stir in the sour cream.
• Stir 2 cups shredded cheese into the sauce until completely melted. Pour over the potatoes and stir to coat. Pour potato mixture into the prepared casserole dish and spread evenly. Top with corn flakes and a ½ cup shredded cheese.
• Bake uncovered in the preheated oven for 40-45 minutes, or until golden brown and bubbling. Let sit for 5 minutes before serving.

HASH BROWN CASSEROLE

Steps:

• Move the oven rack to the middle position and preheat to 325 degrees F.
• Lightly grease a 13x9 baking dish with non-stick cooking spray.
• In a large bowl, mix together hashbrowns, soup, mayonnaise, sour cream, cheese, and seasonings until combined.
• Add the potato mixture to the prepared pan and spread into an even layer.
• In a medium microwave-safe bowl, melt butter. Add cornflakes and mix until the cornflakes are coated in butter.
• Evenly distribute the topping over the hashbrown mixture.
• Bake for 75-90 minutes or until golden brown and bubbly.
• Serve immediately.

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.

FUNERAL POTATOES

Steps:

• Preheat oven to 350 degrees
• In a large mixing bowl stir together the thawed hash browns, onions, peppers, sour cream, soup, 6 Tablespoons (3/4 Cup) melted butter and 1 Cup of the shredded cheese.
• When well mixed spoon into a 9 x 13 greased casserole dish. Smooth the top.
• Topping:
• In a small bowl add 2 cups crushed corn flakes and 2 Tablespoons melted butter.
• Mix together and spread mixture evenly over the casserole.
• Sprinkle remaining 1 cup grated cheddar cheese over the top of cornflakes.
• Bake 35 minutes covered.
• Remove cover and bake 10 minutes more or until bubbly and golden brown.