FUNERAL POTATOES
Funeral potatoes, aka Cheesy Potato Casserole, the hot side dish that EVERYONE loves.
Provided by The Chunky Chef
Categories Side Dish
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 427 kcal, Carbohydrate 27 g, Protein 10 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 85 mg, Sodium 692 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
PREACHERS CASSEROLE
Mom use to make this when we were growing up , I love this casserole. You will either Love this or Hate it.
Provided by Karla Everett
Categories Casseroles
Time 55m
Number Of Ingredients 11
Steps:
- 1. Fry the hamburger and drain off grease.
- 2. In a large mixing bowl mix all the ingredients EXCEPT cheese.
- 3. Pour into a greased baking dish and cover with shredded cheese.
- 4. Bake @ 350°F. for 30-45 minutes. Let set 5-10 minutes to set and cool down a bit before eating.
- 5. Serve with extra chinese noodles for crunch.
PREACHERS CASSEROLE
This is from Alice Nulle's cookbook - "Good Things to Eat from Alice's Recipe Box"
Provided by Judi Harris-Nulle
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. Brown ground beef, drain off grease and add diced onions and celery to pan and brown. Put in 2 1/2 quart casserole and add all other ingredients, except 1/4 cup noodles and mix well. Scatter rest of noodles on top and bake for 45 minutes.
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PREACHER’S MACARONI CASSEROLE – AUNT BEE'S RECIPES
From auntbeesrecipes.com
Estimated Reading Time 3 mins
- Brown the ground beef with the finely diced onions and celery, drain. Add the cream of mushroom, tomato soup, water, chili powder, lawry’s, garlic powder and cook over low heat for 20 minutes, stirring occasionally. While the sauce is simmering, boil the noodles, until 2 minute less than the lowest cook time on the box, remember you will bake this dish and the noodles will continue cooking. After the sauce has cooked for 20 minutes and you have drained the noodles, combine everything in a pam sprayed 13×9 pan and bake for 10 minutes at 350 degrees. Remove from oven and stir, sprinkle with cheese and put back in oven for 10 more minutes, or until cheese is melting and casserole is bubbly.
- To make one, freeze one:! Split the casserole into 2 (9×9) pans and bake one the same way as the instructions above, the other, cover and allow to cool completely, then place it in the freezer. Do not cover it with cheese yet. When you are ready to bake it: The night before remove the casserole from the freezer and put it in the refrigerator to thaw over night. The next day, bake the casserole, covered, for 20 minutes. Remove cover and stir, top with shredded cheese and bake for 10 more minutes, or until cheese is melted and bubbly.
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- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion and celery. Let the beef brown for about 5 minutes. Drain off any excess grease.
- Stir in the chili powder, seasoned salt and garlic powder. Add in the broth and scrape bottom of pot so that nothing is sticking. Cancel the sauté setting.
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