funeral potatoes with ritz crackers

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