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Old 07-18-2003, 04:32 AM
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Shawn Shawn is offline
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Funeral Potato Recipes

Originally posted by FamilyCorner in June 2003 WFD

Funeral Potatoes

1 1/2 lb. hash brown frozen potatoes (Southern style are best)
1 can cream celery soup
1 can cream potato soup
3/4 c. milk
1 pt. sour cream
Grated onion

Mix all together and put in shallow baking dish. Generously spread with Parmesan cheese and bits of butter.

Bake 350 degrees for 45 to 60 minutes.

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MA MA'S FUNERAL POTATOES

Melt 2 sticks butter.

Stir in: 2 (16 oz.) containers sour cream 2 (8 oz.) pkgs. grated Cheddar cheese 2 pkgs. frozen "O'Brien" potatoes

Pour into large baking dish. Top with cracker crumbs and dot with butter. Bake 350 degrees 1 1/2 hours, uncovered.

Potatoes are found in frozen section with hash browns, fries, etc.

Half recipe for smaller amount.

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"Also called "Ward Party Potatoes," "Christmas Potatoes," "Potato Casserole" I'm sure many other names - but the most famous is Funeral Potatoes because it is often served at funerals and Church parties in Utah. "

Ingredients:

6 cups diced potatoes*
1 can (10 ¾ oz.) cond. cream chicken soup
1/2 soup can milk
1 cup sour cream
1 cup sharp cheddar cheese, grated
1/4 cup grated onion (optional) **
salt and pepper to taste
3 tablespoons butter, melted
3/4 cup corn flake crumbs

Method:
Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.

Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.

Notes:

* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

There are probably as many variations in how to make this dish, as there are names for it. Whatever you call it (or how you make it) it is tasty dish, which is often served with ham and green beans. Recipe serves approximately 8.

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The O'Dells' Funeral Potatoes

4 ounces margarine, softened
1 can cream of chicken soup
8 ounces sour cream
8 ounces grated cheddar cheese
1 (24-ounce) package frozen
hash brown potatoes
(Ore-Ida O'Brien)
1 cup cracker crumbs

Preheat oven to 350 degrees. Mix together margarine, soup and sour cream. Add potatoes and cheese. Pour into greased 8 by 11 inch casserole dish. Sprinkle with cracker crumbs. Bake for one hour and 15 minutes, uncovered. Freezes well.

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Funeral Potatoes

This dish was served at my aunt's home after a family funeral. The woman who brought this fabulous dish had no name for it, so in my family, it is now known as the 'Funeral Potatoes'. I make it for every holiday and special barbecues too.

Prep Time: approx. 5 Minutes. Cook Time: approx. 10 Minutes.
Ready in: approx. 15 Minutes. Makes 8 to 12 servings.

1 (16 ounce) jar process cheese sauce
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 1/4 cups water
1/2 cup butter, melted
salt and pepper to taste
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups bread crumbs

Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch casserole dish.
In a large bowl, whisk together the processed cheese, sour cream, mushroom soup, celery soup, water, 1/2 of the margarine and salt and pepper to taste.
Place potatoes in prepared dish, add soup mixture and mix well.
Mix crumbs with remaining melted margarine and sprinkle over top of potato casserole.
Bake at 325 degrees F (175 degrees C) for 40 to 50 minutes or until crumbs are lightly browned and casserole is bubbling.

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Funeral Potatoes

I'm not sure where they get their name, but they sure are tasty! (and they don't have to be served at funerals either!!)

2 lbs hash browns
1/2 cup butter
2 cans cream of chicken soup
1 pint sour cream
1/2 teaspoon salt
1 medium chopped onion, cooked with (or 3/4 cup)
butter
2 cups grated longhorn cheese, firmly packed
crushed corn flakes
4 tablespoons butter, melted

1. Mix all ingredients, except cornflakes and butter, together.
2. Put in a 9x13 inch pan.
3. Sprinkle cornflakes and butter on top.
4. Bake at 350 degrees F for 40-50 minutes.

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Funeral Potatoes

shredded pototoes (I used the frozen type - I am lazy, other wise nuke 5-6 pototoes let them cool then grate them)
1 can of cream soup (flavor of your choice)
1/2 to 1 pound of cheese (I use a mixture, some only use american) shredded
seasonings to taste ( I use garlic, minced onoin and mrs. dash)
1 cup of chex or pototo chips

mix shredded pototoes and cheese together (leave some cheese for the top).

add the cream soup straight out of the can. Add seasonings. Use cooking spray to the cake pan. spread the mixture into the cake pan. crush chex or pototo chips. sprinkle remainder cheese on top, sprinkle chex crumbs on top. cook for 30 - 45 minutues.

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Funeral Potatoes

1 package frozen hash brown potatoes (2 lbs)
2 cans cream of chicken soup
2 cups shredded cheddar cheese (10 oz)
1 cup sour cream (1/2 pint)
1/2 onion, chopped, sautéed in butter
1 tsp salt
1/4 tsp pepper
1/2 cup melted butter
1 cup milk

Mix soup, cheese, and sour cream together. Add onion. Put hashbrowns in greased 13/9 inch pan. Pour mixture over hashbrowns. Bake at 350 degrees for 30 minutes. Hashbrowns are needed to be thawed first.... For topping: 2 cups corn flakes crushed...and mix with melted butter. Top the casserole and then bake...
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