Funeral Potatoes Hash Brown Casserole Recipes

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.

SLOW COOKER FUNERAL POTATOES (HASH BROWN CASSEROLE)

Steps:

• Combine frozen potatoes, soup, onion, 1 cup Cheddar cheese, sour cream, butter, garlic, salt, and pepper in a large bowl. Stir until evenly combined and pour into a slow cooker.
• Cover and cook on high for 3 hours, stirring once every hour. Turn slow cooker off.
• Sprinkle remaining cup of Cheddar cheese over the top, cover, and let sit until cheese has melted, about 5 minutes. Transfer to a serving dish and top with crushed potato chips.

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 RECIPE

Steps:

• First, make the cream of chicken soup: in a microwave-safe 2-cup measuring cup, whisk together the milk and cornstarch. Whisk very well to dissolve.
• Next, add all remaining ingredients for the cream of chicken soup. Whisk to combine, microwave for 30 seconds, whisk, and then microwave another 30 seconds. At the end of 60 seconds, the mixture will be thick. It will thicken further as it cools.
• Preheat the oven to 350-degrees F.
• Next, make the funeral potatoes: combine the defrosted potatoes in a large bowl with the soup mixture you made. Stir in the sour cream, 2 tablespoons of the melted butter, salt, pepper, fried onion, and shredded cheese. Stir very well to combine.
• Pour the mixture into a 1-quart casserole dish (see blog post for alternative baking dishes). Bake for 20 minutes.
• While the casserole bakes, crush the chips and mix with the remaining 1 tablespoon of melted butter.
• After 20 minutes, sprinkles the chips mixture on top of the casserole, and return it to the oven for 10 minutes, until the chips are lightly golden brown. Let cool for 10 minutes before serving.

FUNERAL POTATOES

Steps:

• Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
• Place the hash browns, 4 tablespoons butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and cheddar cheese in a bowl. Stir to combine.
• Spoon the hash brown mixture into the prepared pan.
• Place the cornflakes in a bowl and add the remaining 6 tablespoons of butter. Toss to coat.
• Sprinkle the cornflake mixture over the potato layer.
• Bake for 40-45 minutes or until top is golden brown. Sprinkle with parsley if desired, then serve.

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 (CHEESY HASHBROWN CASSEROLE)

Steps:

• Whisk together the sour cream, cream of chicken soup, milk, ½ cup melted butter, salt and pepper.
• Combine the thawed hashbrowns, diced onion, 2 cups of shredded cheddar and sour cream mixture.
• Spread evenly in a 9x13 casserole dish.
• Sprinkle the remaining ½ cup shredded cheddar evenly over the top.
• Toss the crushed cornflakes with the ¼ cup melted butter to coat, then sprinkle over the shredded cheddar.
• Bake at 350 degrees F for 45 to 60 minutes, until cheese is melted and casserole is bubbly.

CHEESY HASHBROWN POTATO CASSEROLE {FUNERAL POTATOES}

Steps:

• Lightly grease a 9 x 13 inch pan with non stick cooking spray.
• Place half of the bag of hashbrowns in the prepared pan.
• In a medium bowl combine the soup, sour cream, onions, and salt and pepper.
• Gently spoon half of this mixture over the hashbrowns in the pan.
• Sprinkle 1 cup of cheese over the soup mixture.
• Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of cheese.
• Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole.
• Bake at 350 degrees for 35 to 40 minutes.

FUNERAL POTATOES

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.

POTATO CASSEROLE (FUNERAL POTATOES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt 4 tablespoons margarine in a Dutch oven over medium heat. Add onion and saute until translucent, about 5 minutes. Stir in remaining 2 tablespoons margarine until melted. Remove from the heat.
• Stir in hash brown potatoes and pepper until evenly distributed. Add Cheddar cheese, condensed soups, sour cream, and ham; stir until well mixed. Spread into a large pan.
• Toss cornflakes with melted margarine until coated. Sprinkle on top of the potato casserole.
• Bake in the preheated oven until golden brown, 45 to 60 minutes.

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.