HASHBROWN CORNFLAKE CASSEROLE RECIPE RECIPES

Name: Utah's Best Funeral Potatoes
Cook time: 50 min
Ingredients: 1 stick butter, divided; 1/2 cup diced onion; 1 (32-ounce) package frozen shredded hash browns, thawed; 2 cup shredded sharp Cheddar cheese; 1 (10-1/2-ounce) can cream of celery soup; 2 cup sour cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup coarsely crushed butter-flavored crackers

UTAH FUNERAL POTATOES [WITH FROZEN HASH BROWNS] | MRFOOD…

Utah Funeral Potatoes [with Frozen Hash Browns] | MrFood… image

When you're called upon to comfort someone and need the perfect bring-along dish, we recommend Utah's Best Funeral Potatoes.

Provided by MRFOOD.COM

Categories Potatoes, Rice & More

Cook Time 50 minutes

Number Of Ingredients 9

Ingredients

1 stick butter, divided
1/2 cup diced onion
1 (32-ounce) package frozen shredded hash browns, thawed
2 cup shredded sharp Cheddar cheese
1 (10-1/2-ounce) can cream of celery soup
2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely crushed butter-flavored crackers

Steps:

Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a small skillet over medium heat, melt 1/2 stick butter. Add onion and saute 4 to 5 minutes, or until soft.
In a large bowl, combine hash browns, cheese, soup, sour cream, salt, pepper, and onion; mix well. Spoon mixture into prepared baking dish.
In a small microwaveable bowl, melt remaining butter in microwave; stir in cracker crumbs. Sprinkle cracker mixture over potatoes.
Cover baking dish with foil and bake 35 minutes. Remove foil and bake 10 to 15 additional minutes, or until golden brown and heated through.

UTAH FUNERAL POTATOES [WITH FROZEN HASH BROWNS] | MRFOOD.COM

Utah Funeral Potatoes [with Frozen Hash Browns] | MrFood.com image

When you're called upon to comfort someone and need the perfect bring-along dish, we recommend Utah's Best Funeral Potatoes.

Provided by MRFOOD.COM

Categories Potatoes, Rice & More

Cook Time 50 minutes

Number Of Ingredients 9

Ingredients

1 stick butter, divided
1/2 cup diced onion
1 (32-ounce) package frozen shredded hash browns, thawed
2 cup shredded sharp Cheddar cheese
1 (10-1/2-ounce) can cream of celery soup
2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely crushed butter-flavored crackers

Steps:

Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a small skillet over medium heat, melt 1/2 stick butter. Add onion and saute 4 to 5 minutes, or until soft.
In a large bowl, combine hash browns, cheese, soup, sour cream, salt, pepper, and onion; mix well. Spoon mixture into prepared baking dish.
In a small microwaveable bowl, melt remaining butter in microwave; stir in cracker crumbs. Sprinkle cracker mixture over potatoes.
Cover baking dish with foil and bake 35 minutes. Remove foil and bake 10 to 15 additional minutes, or until golden brown and heated through.

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