Funeral Potatoes Hash Brown Casserole Recipes

CHEESY HASHBROWN POTATO CASSEROLE {FUNERAL POTATOES}

Cheesy Hashbrown Potato Casserole {Funeral Potatoes} image

Yield 12

Number Of Ingredients 9

Ingredients

1 (32 ounce) bag frozen shredded hashbrowns (divided)
2 (10.75 ounce) cans cream of chicken soup
2 cups sour cream
1/3 cup onions (chopped)
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese (divided)
2 cups Ritz crackers (or crushed corn flakes)
1/2 cup butter (melted)

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 (HASH BROWN CASSEROLE)

Funeral Potatoes (Hash Brown Casserole) image

Go figure - everyone is being good and posting healthy meals since it is the beginning of the year, and here I am tempting you with a very unhealthy dish! You may be wondering if the title was a typo. But it's not! This side dish gets it's name because it is a popular dish for luncheons after funerals. But don't worry, you can eat this creamy, cheesy side dish anytime - not just following a funeral, thank goodness.

Provided by Peggy Warren

Categories Side Dish Casseroles Potato Casserole

Time 40m

Yield 10

Number Of Ingredients 8

Ingredients

1 ½ cups shredded Cheddar cheese blend
2 (10.5 ounce) cans condensed cream of chicken soup
2 cups sour cream
½ cup melted butter
½ cup onion, chopped
1 (32 ounce) package shredded hash brown potatoes
3 cups coarsely crushed corn flakes
2 tablespoons melted butter

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.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 23.3 g, Cholesterol 73.3 mg, Fat 35.8 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 20 g, Sodium 631.1 mg, Sugar 0.8 g

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