Time 55m Yield 1 pan, 6-8 serving(s) Number Of Ingredients 10 Steps:
Saute onion in 1 tablespoon butter until translucent. Mix all ingredients, except cornflakes and 4 tablespoons butter, together. Put potato mixture into a 9x13 inch baking pan. Combine cornflakes and butter, and sprinkle evenly over top of casserole. Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.
Time 1h15m Yield 12 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients. Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes. Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.
Time 55m Yield 10 Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine cream of chicken soup, sour cream, Cheddar cheese, and onions in a large bowl. Mix in hash browns. Pour into a 9x13-inch casserole dish. Sprinkle with crushed potato chips. Bake uncovered in the preheated oven until cheese is melted and top is crisp, about 45 minutes.
Time 1h Yield 8 servings Number Of Ingredients 5 Steps:
Heat oven to 350°F. Combine ingredients. Spoon into 2-qt. casserole sprayed with cooking spray. Bake 50 min. or until heated through.
Time 40m Yield 10 Number Of Ingredients 8 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.
Time 3h Yield 6 Number Of Ingredients 10 Steps:
Line a slow cooker with a slow cooker liner or spray with cooking spray. Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 6 minutes. Place onion, hash browns, mushroom soup, 1 1/2 cups Cheddar cheese, sour cream, garlic powder, salt, and pepper in the slow cooker. Stir until well combined. Cook on High until hash browns are tender, 2 1/2 to 3 hours. Top with remaining 1/2 cup Cheddar cheese and cook until cheese is melted, 15 to 20 minutes. Top with green onions.
Time 1h10m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Melt butter in a skillet over medium heat; stir in onion. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat and add bouillon granules and pepper; stir until dissolved. Transfer to a large bowl and add potatoes, condensed soup, sour cream, and both cheeses. Stir until well combined and spread into the prepared pan. Combine cornflakes and melted butter for topping in a bowl. Stir until butter is well distributed. Sprinkle on top of potato mixture. Bake in the preheated oven until bubble, about 45 minutes.
Time 50m Yield 10-12 serving(s) Number Of Ingredients 10 Steps:
Mix all the ingredients together except the cornflakes and the 4 tbsp butter. Place in a 9x13 inch pan. SPrinkle cornflakes and cubes of butter on top. Bake at 350 degrees for 40-50 minute.
More about “basic funeral potatoes recipes”
Time 1h15m Yield 1 9x13 pan, 12 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Grease 9x13 pan. Saute onion in butter til tender, don’t brown. Mix all ingredients together in bowl including onions and butter. Pour potato mixture in pan and cover,bake aprox. 1 hour. uncover last 10 minute.
