funeral potatoes recipe

Creamy, cheesy, and flavorful, these Funeral Potatoes are always a crowd-pleaser!

Funeral Potatoes

hash brown potatoes (thawed)

butter (melted)

onion (chopped)

sour cream

cream of chicken soup (10.5 ounces each)

cheddar cheese (shredded, divided)

½ cups cornflakes (crushed)

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 &amp; 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.

Our Company Potatoes Recipe is a down-home comfort dish, perfect side dish for holiday meals.

7-Ingredient Funeral Potatoes Recipe

bags frozen Potatoes O’Brien mix, (thawed (28-ounces bags))

sour cream ((could be low fat))

cheddar cheese

salsa verde, (or green enchilada sauce)

chicken

corn flakes, (crushed)

butter

Preheat the oven to 375 degrees F. Pour the potatoes, sour cream, salsa or enchilada sauce, shredded cheese, and chicken base in a  3 quart baking dish. Mix well, and spread out evenly.

Place the cornflakes in a plastic zip bag. Zip closed and crush the corn flakes. Then pour in the melted butter and toss to coat.

Sprinkle the buttered cornflakes evenly over the top of the potatoes. Cover the pan with foil.

Bake covered for 45 minutes. Then remove the foil and bake another 10-15 minutes, until bubbly. Serve warm.

A popular Utah casserole, these Funeral Potatoes are good for more than just funerals! This classic potato casserole is comforting and crowd-pleasing.

cream of chicken soup

Cheddar cheese

onions

corn flakes

Preheat the oven to 350º.  Spray a 9&#215;13 inch baking dish with nonstick cooking spray.

Melt the 1/2 cup butter in a large bowl.  Add the cream of chicken soup, sour cream, cheese and onions and mix to combine.  Stir in the hash browns.  Spread into the prepared baking dish.

Sprinkle the corn flakes evenly on top of the potatoes.  Drizzle the 2 tablespoons butter over the top.

Bake in the preheated oven.  For shredded hash browns, bake about 30 minutes.  For cubed hash browns, bake for 55-60 minutes.

YOU CAN BROWN 1 LB OF SAUSAGE DRAIN VERY WELL ADD THIS AND GREEN PEPPERS ,SO GOOD///

We made "Patio Potatoes" because they were made for BBQ's out on the patio by the screenhouse.   I think the original recipe came from the Chicago Tribune.  It was sour cream, garlic powder, pepper, a can of cream of onion soup, cream of celery soup, one soup can of fresh milk to loosen that up... then add a large bag and a half of country style hash browns (still frozen) pour it out into a greased casserole dish and bake for an hour at 400 - then take out and top with two cups of fancy shredded cheddar cheese....back in oven until the cheese melts and just begins to browns a little... Don't let it go to far or you won't be able to eat it...  This is the best with a nice roast or chicken...but stands up to the church buffet, too

Southern dish that is utterly delish! I always add coarse black pepper to mine when stirring it all together.

My only complaint about the recipe is..... it should say BIGASS Mixing Bowl.... LOL   I used a very large mixing bowl and it was too full to easily stir/mix ingredients.  I have never heard of Funeral Potatoes.  This was my first time making//eating them.  This recipe turned out GREAT.  I made some additions.  I added 1tsp of minced garlic. 1 package of Jimmy Dean Link Breakfast Sausage. Sliced thin and cooked before adding to recipe.  I topped with crushed Kettle Cooked Potato Chips.  I served a Large Scoop of the potatoes with a Sunny Side Up Egg on top.  YUMMMM.

Perfection. Exactly what I was looking for. Thanks!

Too runny.   This recipe calls for 2 cans of chicken soup.  I have made these potatoes before and just needed a quick glance at a recipe so I just googled it and yours came up so I followed it. . Not really thinking about it until afterwards. All the other recipes calls for just one can of soup.  But I used 2 like this recipe called for. Too runny. Only one can should be used

https://content.jwplatform.com/videos/u5l2zTwZ.mp4

Cheesy, crunchy company potatoes are easy to make and always a crowd pleaser! This large casserole of creamy, cheesylicious potatoes feeds a big group - perfect for holidays!&nbsp;&nbsp;

Company Potatoes

lbs frozen hashbrowns (thawed)

garlic powder

onion powder

salt (or

½ teaspoon pepper (or

cornflakes cereal (crushed)

tbs flour

chicken broth

milk

salt and pepper

To make the homemade cream of chicken soup, melt butter in a large sauce pan. Sprinkle flour into the pan and stir until mixture comes together. Gradually whisk in chicken broth and milk until incorporated. Bring to a boil and continue to stir until sauce thickens. Remove from heat.&nbsp;

Preheat oven to 350 degrees and lightly grease a 9x13 inch baking pan. In a large bowl combine hash brown potatoes, sour cream, garlic powder, onion powder, cheddar cheese, salt and pepper to taste, and cream of chicken soup, and mix well.&nbsp;

Spread mixture into prepared baking pan. Cover with crushed cornflakes. Drizzle melted butter over the cornflake topping.&nbsp;

Bake for 35-45 minutes until mixture is bubbly and cornflakes are golden brown on top. Allow to cool slightly before serving.&nbsp;

I’ll never be able to get enough of this delectable cheesy potato casserole. Chock-full of ooey-gooey cheese and delicious flavors, it’s pretty addictive!

Easy Cheesy Potato Casserole Recipe

chicken soup

salt

black pepper

green onions

(30 ounce) package of hash brown potatoes (Ore-Ida.)

cornflakes, crushed

(1/2 stick) butter, melted

Preheat the oven to 350 degrees Fahrenheit (175°C), and lightly coat a 9x13-inch baking dish with cooking spray.

In a large bowl, add the cream of chicken soup, sour cream, salt, and pepper. Whisk to combine. It should be thick but not clumpy.

Add the shredded cheese, green onions, and potatoes. Use a rubber spatula to stir the mixture, thoroughly coating everything in the soup mixture.

Pour the casserole mixture into the prepared baking dish. Use the rubber spatula to spread the mixture evenly.

Mix the crushed cornflakes and the melted butter in a medium bowl.

Scatter the cornflake mixture in an even layer over the top of the casserole.

Put the casserole into the preheated oven and bake uncovered for 45 to 50 minutes. It’s ready when the crust is golden and everything is hot and bubbly.

Let it rest for 5 minutes before serving, and enjoy!

How to make hash brown casserole with Corn Flakes, filled with cheesy shredded potatoes and a crispy topping. Quick and easy side dish recipe.

Hash Brown Casserole with Corn Flakes

hash browns (thawed)

garlic (minced)

onion

Corn Flakes (slightly crushed)

Pre-heat the oven to 350° F.

In a large bowl, combine the hash browns, melted butter, salt, pepper, minced garlic and onion, cream of chicken soup, sour cream, and shredded cheese.

Spread the potato mixture in a greased 9x13 baking dish.

In a smaller mixing bowl, mix together the slightly crushed Corn Flakes and melted butter.

Sprinkle the buttery Corn Flakes over the top of the casserole in the casserole dish.

Bake uncovered at 350° F for about 1 hour, &#39;til the casserole is golden brown.

Serve while warm.

https://www.youtube.com/watch?v=X9ywHzAjW2Y

Make ahead a cheesy hash brown casserole recipe, filled with shredded potatoes and topped with Corn Flakes. Quick and easy side dish perfect for a crowd!

↓↓↓↓↓  FUNERAL POTATOES RECIPE BELOW ↓↓↓↓↓

PRINTABLE RECIPE: 🖨️  https://adventuresofmel.com/cheesy-hash-brown-casserole-recipe/ 🖨️

INGREDIENTS:

30 ounces frozen hash browns, thawed*
1/2 cup salted butter, melted
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup yellow onion, minced
10.5 ounces cream of chicken soup
2 cups sour cream
2 cups sharp cheddar cheese*
2 cups Corn Flakes, slightly crushed
1/4 cup salted butter, melted

INSTRUCTIONS:

1. Pre-heat the oven to 350° F.
2. In a large mixing bowl, combine the hash browns, melted butter, salt, pepper, minced onion, cream of chicken soup, sour cream, and shredded cheese.
3. Spread the mixture in a greased 13×9 baking dish.
4. In a smaller mixing bowl, mix together the slightly crushed Corn Flakes and melted butter.
5. Sprinkle the Corn Flakes over the hash brown mixture in the baking dish.
6. Bake uncovered at 350° F for about 1 hour.
7. Serve while warm.

*You'll need to thaw the hash browns before assembling the casserole. Just follow the instructions on the packaging for thawing, and allow time for this.
*I prefer to use extra sharp cheddar for added flavor, but sharp is fine, as well.

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FAVORITE TOOLS and EQUIPMENT:

Large Mixing Bowl: https://amzn.to/2Abjv4C
Pyrex Liquid Measuring Cups: http://amzn.to/2Aqef7m
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Vegetable Chopper: https://amzn.to/2ESXYQo

Old School Cheesy Hash Brown Casserole (or Funeral Potatoes)

Funeral Potatoes...everyone has a recipe for this popular casserole! Here is my creamy and oniony version!

lbs diced hash browns (Not the grated kind)

condensed cream of chicken soup ((two 10.75 ounce cans))

salt & pepper (to taste)

corn flakes (crushed)

Preheat oven to 350 degrees.

Saute onion in 1 tablespoon butter until translucent in a medium skillet.

While the onion is cooking, in a large bowl, mix frozen hash browns, melted butter, cream of chicken soup, sour cream, grated cheese, and salt and pepper together until combined.

Stir in onion and pour into a greased 9x13 casserole dish.

Replace medium skillet to the heat and melt the remaining 4 tablespoons butter. Add in crushed corn flakes and stir to toast about 1 minute. Sprinkle over top casserole.

Bake 40-45 minutes or until hot and bubbly. Serve hot.

Adapted from several recipes, but most similar to this recipe.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1609262622/qmddsykchcwkpmwycrab.mp4

Funeral Potatoes… everyone has a recipe for this popular casserole! Here is our family-favorite recipe for funeral potatoes that we’ve been making for years. Creamy, cheesy and oniony.

This irresistible Funeral Potatoes Recipe is a creamy, cheesy, potato hotdish casserole filled with shredded hash browns and onions and topped with a crispy cornflake topping. It’s the perfect side dish for holidays, potlucks, and family dinners.

Best Ever Funeral Potatoes

cheddar cheese (freshly shredded)

(10.5 ounce) can cream of chicken soup (or cream or mushroom soup)

butter (melted and divided (1 stick))

½ white onion (finely diced)

garlic salt

(26-ounce) bag frozen shredded potatoes (frozen hash browns) (thawed completely)

cornflakes

Preheat the oven to 350 degrees Fahrenheit and lightly spray or grease a 9x13-inch casserole dish or large oven-safe skillet.

Stir the shredded cheese, sour cream, cream of chicken soup, 1/2 of the melted butter, diced onion, garlic salt, onion powder, and black pepper in a large bowl.

Gently stir in the thawed and drained potatoes until combined, taking care not to over-mix. Spread the potato mixture evenly in the prepared pan and set aside.

Carefully stir the remaining melted butter with the cornflakes, then sprinkle evenly over the top of the potatoes.

Bake uncovered for 50-60 minutes, turning the pan around halfway through. The potatoes should be bubbling around the sides, and the cornflakes should be golden brown (if the cornflakes start to burn, tent the casserole dish with foil until the casserole is fully cooked).

Let it rest for 10 minutes before digging in and serving with freshly chopped parsley if desired.

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Top 8 funeral potatoes recipe recipes from across the web

The most viewed funeral potatoes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Funeral Potatoes

7-Ingredient Funeral Potatoes Recip...

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The most viewed funeral potatoes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine