Add any additional salt and pepper, to taste. Pour the contents of the bowl onto the potatoes and toss until they're evenly . Salt the water and cook until the potatoes are tender, about 20 to 30 minutes. Preheat the oven to 350F. Preheat oven and butter a 913 baking dish. Course Side Dish Cuisine American Keyword cheesy potato casserole, cheesy potatoes, funeral potatoes Prep Time 20 minutes Sprinkle the cornflake mixture over the potatoes evenly. 1 1/2 cups crushed Ritz crackers (about 1 sleeve) 1 clove garlic, grated 2 teaspoons Worcestershire sauce US Customary - Metric Instructions 1. Step 3: Bake and Serve Cover your Funeral Potato Casserole with foil and bake 40-45 minutes. Grease a 913-inch baking pan, or spray with nonstick cooking spray. 2 cups corn flakes cereal cup melted butter Instructions To make the potatoes: Preheat oven to 350 degrees. I dare you to try them. Let them sit until thawed and drained. Cook on low for 3 -5 hours or high for 2 - 3 hours. In a large bowl, combine hash browns, cheese, soup, sour cream, salt, pepper, and onion; mix well. Instructions. Serve hot and enjoy! You can also combine all of the ingredients, minus the topping, in a large bowl. If you've never had Mormon Funeral Potatoes, it's a must-have for the holidays this year! In a small skillet over medium heat, melt 1/2 stick butter. Add salt, onion and cheese to this mixture and stir until all combined. Preheat oven to 350 degrees F. Butter or spray a 9 x 13 inch baking dish; set aside. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Remove from heat. Heat olive oil in fry pan, add onions and saute until onions are almost translucent, add minced garlic to onions and stir until onions finish cooking-don't burn the garlic! Make sure your potatoes are mostly thawed and drain any excess water. Pour into 9x13" buttered casserole. Add hash browns and shredded cheese, stir. Add the onions and cook, stirring occasionally, for 5 minutes until they start to turn golden and tender. Chicken broth. Preheat oven to 350F and butter a 913" baking dish. Melt 6 tablespoons of the butter in a large deep skillet over medium heat. Transfer potatoes to 913 dish and spread in an even . Crush corn flakes lightly in a ziploc bag. Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed. Bake in the preheated oven for 30 minutes. Add the onion. Corn flakes. Add in the sour cream and minced onion. Once done, drain potatoes and set aside. My Spiral Glazed Ham is my favorite! Spread the mixture into a casserole dish and sprinkle the topping over the potatoes. In a large skillet (or 12 cast iron skillet), melt the butter over medium heat. Melt remaining butter in a large skillet and toss in crushed corn flakes. Garlic salt. Grease an 11"x13" baking dish with butter or nonstick spray and set aside. Even the website LDS Living features an article highlighting 10 . The perfect side dish! Add onion and saute 4 to 5 minutes, or until soft. In medium-sized mixing bowl combine melted butter, sour cream, cream of chicken, onion, salt and pepper and stir to combine. Recipe Notes Melt the butter. Stir in the potatoes and shredded cheese until combined. To a large bowl add the sour cream, cream of chicken, melted butter, salt, pepper, onion, hash browns and cheddar and toss the ingredients together well. Preheat oven to 350 degrees. Thaw the hash brown potatoes in a colander. Gently fold in hash browns and spread out in the prepared baking dish. Bake 45 minutes. MIX. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Directions. Stir together. Pour into a greased 9x13 pan. Saut for 3-5 minutes until translucent and fork tender. Add the potatoes and mix. Melt 2 Tablespoons of butter in a small skillet over medium heat. Sprinkle corn flakes over potato mixture. Shredded frozen potatoes. Preheat oven to 350 degrees. 2. This easy hash brown casserole is loaded with cheesy potatoes, onion, garlic, sour cream and has a crunchy cornflake topping. Combine potatoes, green onions, sour cream, cream of chicken, salt, pepper, 1/4 cup melted butter and cheese in medium bowl. Grease a 913 baking dish. Spray a 913 inch baking dish with nonstick cooking spray. butter, salt, pepper, and garlic powder in a large bowl. Taste and adjust seasoning. Stir until combined. Mix it well. Crockpot Funeral Potatoes To fix these in the crock pot, whisk together the sour cream, cream of soup, milk, butter, salt and pepper. Add potatoes to mixture and stir until all combined. Stir, then spread into baking dish. Add topping. Transfer the baking dish to the oven and bake for 1 hour until bubbly and golden brown. Let the potatoes cook for four to five hours, and then finish off the dish by sprinkling it with the crunchy topping before serving. Preheat your oven to 350F, and add the potatoes to a 9x13 baking dish. Mix the remaining 1/2 cup of cheese with 2 cups of corn flakes and butter. Preheat oven to 350. Grease a 9x13-inch baking dish. 2 cups crushed Ritz crackers cup butter melted Instructions Preheat the oven to 375 and lightly spray a 913 baking dish with non-stick cooking spray. Set aside Stir in the potatoes to coat. Preheat the oven to 350F. In a large mixing bowl, combine the 1/3 cup melted butter, sour cream, cream of chicken soup, salt, and onion powder. Melt the 1/2 cup butter in a large bowl. Sprinkle remaining cheese over top and cover. How to make Cheesy Potato Casserole Preheat oven to 375. Combine sour cream, cream of chicken/potato soup, 6 tbsp. Sour cream. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Mix ingredients together. Instructions. Add in the grated cheddar cheese. Bring a large stock pot of salted (1 teaspoon) water to a boil and add cubed potatoes. Set aside. Place your potatoes in a colander. Add in thawed hash browns and cheddar cheese and mix to combine. Shredded cheese. Spray a baking dish with nonstick spray. Then combine hash browns, diced onion, cheese, and sour cream mixture. Heat the butter and soup together until the butter melts. 1 tube package of Ritz crackers-finely crushed in a large ziplock bag with rolling pin or hands Directions: Preheat oven to 350. Pour mixture into prepared baking dish. Stir in the cheese until blended in well. Add both the potatoes and soup cheese mixture to the baking dish and mix together lightly to combine. Transfer the hash browns mixture to a 913-inch baking dish and spread it evenly. Add hash brown potatoes and stir together until well mixed. They top it all off with crushed-up potato chips, more butter, and Ritz crackers for the crumble. Set aside. Stir in the soup, sour cream, salt, and pepper until well mixed. Stir in the shredded cheddar cheese and thawed diced hash browns. 1 sleeve ritz crackers US Customary - Metric Instructions Preheat oven to 350 Melt butter in saucepan Add onion, celery, garlic, salt and pepper - sautee 5-7 mins Add flour and stir - cook the flour down a little Add the milk and broth, cook until thickened - this takes the place of cream of celery canned soup In a bowl mix the sour cream and soup Preheat oven to 350F. Spoon mixture into prepared baking dish. Grease 9x13-inch casserole dish with nonstick spray; set aside. Mix sour cream, 2 cups of the cheddar cheese, cream of chicken soup, and green onions in a large bowl. Stir in the hash browns. Smooth over the top to make it level in the baking dish. Add the hash browns and mix together thoroughly. LAYER. Add the cream of chicken soup, sour cream, cheese and onions and mix to combine. Sprinkle top with salt, pepper and parsley. Serve hot with any main dish. Spread evenly into slow cooker. In a large bowl, add soup, onions, sour cream and seasonings, stir together until combined. Other popular choices: Ritz crackers, potato chips, saltine crackers, seasoned traditional or panko bread crumbs. Other Yummy Toppings for Funeral Potatoes Combine the topping ingredients in a medium bowl. Add the sour cream, cream of chicken soup, shredded cheddar, butter, garlic powder, onion powder, and salt to a large mixing bowl and stir well to combine. It's a delicious and comforting swap anywhere you would serve potatoes normally. Melt butter in a large skillet over medium heat, and saute the onion just until soft, but not browned. Preheat oven to 350 degrees. 1 cup of sour cream 4 tablespoons of melted butter 3-4 cups of grated cheddar cheese Salt and pepper for seasoning To make funeral potoates, you'll first want to mix all your ingredients together. Mix the crushed corn flakes together with the remaining butter in a small bowl. Perfectly cheesy and full of bold flavor, the garlic salt combined with cream of mushroom soup AND chicken broth AND caramelized onions tips this Cheesy Funeral Potatoes recipe over the top and into tasty heaven. Preheat oven to 350. Cover your slow cooker for 10-12 minutes or until cheese is melted. In a medium bowl, stir together sour cream, cream of chicken, 1/2 cup melted butter, green onions, salt, and pepper. How to Make Funeral Potatoes PREP. Preheat the oven to 350F degrees. Set aside. Boil for about 10 minutes or until potatoes can be pierced with a fork. Top with extra cheese (if desired) and crushed cornflakes. Pour the mixture into a 913 inch glass baking dish greased with non-stick cooking spray. . "Once you bake it, it gets super golden brown and gooey, and it's just cheesy, creamy carbs . Turn off your slow cooker, remove the lid and add remaining cheese. Funeral Potatoes are so ingrained in the culture of Utah that during the 2002 Salt Lake City Olympics a trading pin depicting the dish was available. Dice the onion and add to a large mixing bowl. More Tasty Toppings for Funeral Potatoes Corn flakes are the classic choice for a perfect side dish, but here are some more options: Panko Bread Crumbs Crushed Potato Chips Crushed Ritz Crackers French Fried Onions Grated Cheese Cheese and Bacon 3 cups coarsely crushed corn flakes 2 tablespoons melted butter Instructions Preheat the oven to 350. Triple dog dare!. Transfer onion to a bowl with the thawed hash browns, soup, cream, shredded cheese, dry mustard powder, garlic powder, salt, and black pepper and stir. Spread evenly into prepared dish. Cover evenly with crushed corn flakes and drizzle with 2 tablespoons melted butter. Combine Cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, and onions in a large bowl. Stir together, cover your slow cooker and cook on high for 3-4 hours or low for 5 hours or potatoes are tender. Add shredded cheese to the bowl and mix together. Add the Cubed Frozen Hashbrown Potatoes, cream of chicken soup, sour cream, 1 cup of shredded cheddar cheese to the onion and mix well. Stir to combine. In a medium bowl add half the melted butter, sour cream, cream of chicken soup, salt & pepper, scallions, garlic powder, and cheese. Cheesy Potatoes (also called Funeral Potatoes) are the ultimate comfort food! Spread into the prepared baking dish. 2 sleeves Ritz crackers cup unsalted butter , melted Instructions Preheat oven to 350F. Grease a 913 baking dish and set aside. Preheat the oven to 375 degrees F. Bring the potatoes to a boil in a large pot of cold water. Cream of mushroom soup. Crush Ritz crackers and add to melted butter mixing well. Mix all ingredients (minus the topping) in a large bowl. Combine sour cream, soup and butter in a large bowl. Mix hash browns, soup, sour cream, 1 stick butter, and onion.