FUNERAL POTATOES WITH CREAM CHEESE RECIPES

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FUNERAL POTATOES RECIPE | ALLRECIPES



Funeral Potatoes Recipe | Allrecipes image

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.

Provided by Nancy Mottu

Categories     Potato Side Dishes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 to 12 servings

Number Of Ingredients 9

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 ¼ cups water
½ cup butter, melted
salt and pepper to taste
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups bread crumbs

Steps:

  • 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.

Nutrition Facts : Calories 417.5 calories, CarbohydrateContent 37 g, CholesterolContent 65 mg, FatContent 30.3 g, FiberContent 2.4 g, ProteinContent 10.7 g, SaturatedFatContent 16.3 g, SodiumContent 1296.2 mg, SugarContent 4.8 g

FUNERAL POTATOES: FOOD NETWORK RECIPE | REE DRUMMOND ...



Funeral Potatoes: Food Network Recipe | Ree Drummond ... image

Ree Drummond's funeral potatoes from Food Network are extra comforting with lots of cheese and even potato chips.

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 1 hours 15 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 12

8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced 
1/4 cup all-purpose flour 
1 cup milk 
2 cups low-sodium chicken broth 
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese 
1 cup sour cream 
1/2 cup grated sharp Cheddar
2 cups kettle-cooked potato chips 
1/4 cup grated Parmesan

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.

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