Recipes

[Luvsmyfam]

Am looking for a rich tasting hashbrown casserole to go with pork sammies.Ive tried some copycat recipies,but didn't think there was much flavor.Any suggestions will be appreciated

[Ainhisg]

Best hash brown casserole recipe ever!

Hash Brown Casserole

1⁄2 cup chopped onion
1⁄2 cup butter
1 package (16 oz.) frozen, cubed (Southern-style) hash brown potatoes (I use half of a 32 oz. bag)
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 soup can full of milk
1 1⁄2 cups shredded sharp cheddar cheese
Dash pepper
1 cup cheese cracker crumbs, divided (Cheez-Its)
Salt to taste

In a large skillet or 5 qt. Dutch oven, saute the onion in butter until tender. Turn off heat, and stir in the frozen potatoes, soup, and milk. Add the cheese, pepper, 1/2 cup of crumbs, and salt (if needed). Transfer to a greased 7x11 baker; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly throughout.

You can double the recipe and bake it in a greased 9x13 baker for 45-55 minutes until bubbly throughout. You'll want to use a large stock pot (I use my 8 qt.) in which to mix it. I also add extra cheese cracker crumbs to the top of both the 7x11 and 9x13.

[RespectLife]

@Ainhisg 

That's the one I was going to suggest too.

Except we use 1) 16 oz container of Daisy Sourt Cream instead of the milk

No onions and the extra butter

no cheese crackers or Ritz....but  the last 10 mins of baking....we drizzle melted butter on top and top with crushed Potato Chips!!

Tons of flavor...but I only make it for large, special events.

[Scooby Doo]

Google Funeral Potatoes. Hundreds of recipes out there.

[Knit-Chick]

@Ainhisg that looks good!

[walker]

@Luvsmyfam ....can't go wrong with recipe posted by @Ainhisg and variation by @RespectLife ....that is how I fix mine.....everyone loves them...even children!  I make it in a 9x13" baking dish.  

[sabatini]

Funeral Potatoes

TOTAL TIME: 1 hour SERVES: 6-8

• 1 (30-ounce) package frozen shredded or cubed hash-brown potatoes
• 9 tablespoons butter
• ½ onion, diced
• 3 cups cornflakes, lightly crushed
• 2 cups sour cream
• 2 (10½-ounce) cans cream of chicken soup
• 1 teaspoon salt
• 2 cups grated cheddar cheese

1. Preheat oven to 350 degrees. Set out hash browns until thawed slightly.

2. In a small skillet over medium heat, melt 1 tablespoon butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Remove from heat and set aside.

3. In a small saucepan over medium heat, melt 4 tablespoons butter. (Alternatively, melt remaining butter in a heatproof bowl in microwave). In a medium bowl, combine melted butter with cornflakes.

4. In a large bowl, combine sour cream, remaining butter and cream of chicken soup. Add salt, onions, grated cheese and hash browns, and stir to combine. Transfer mixture to a 9-by-13-inch baking dish.

5. Top casserole with corn flake mixture. Bake until crisp on top, 45-55 minutes.

[joannecha]

The beauty of this dish is customizing it to your tastes. We omit the onions and add in real bacon chopped into small pieces. It's a lot of dairy with those of us with dairy issues, but it sure is good.

[PINKdogWOOD]

@Luvsmyfam   We're having leftover brats for dinner tonight, hubby asked for German Potato Salad to go with. We have a great recipe for this but flipping through a folder of recipes I have I found the following potato recipe. It's not hashbrowns but sounds really good none the less.

This serves 8:  5 red potatoes boiled, cubed, drained, set aside.

In a bowl mix:  1/2 cup mayo (your choice)

                         2 Tbls Parm cheese

                         1 1/2 Tbls Dijon Mustard

                         4 tsp cidar vinegar

                         1/2 tsp cayenne pepper

                         1/4 tsp paprika 

                         1/2 red onion thily sliced

                          2 green onions chopped

                          salt/pepper to taste

After all mixed, dress potatoes with this and coat gently. 

I plan to keep this as a warm side. Sounds great to me, can't wait for dinner tonight - leftovers never tasted so good! 

[Scooby Doo]

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@sabatini wrote:

Funeral Potatoes

TOTAL TIME: 1 hour SERVES: 6-8

• 1 (30-ounce) package frozen shredded or cubed hash-brown potatoes
• 9 tablespoons butter
• ½ onion, diced
• 3 cups cornflakes, lightly crushed
• 2 cups sour cream
• 2 (10½-ounce) cans cream of chicken soup
• 1 teaspoon salt
• 2 cups grated cheddar cheese

1. Preheat oven to 350 degrees. Set out hash browns until thawed slightly.

2. In a small skillet over medium heat, melt 1 tablespoon butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Remove from heat and set aside.

3. In a small saucepan over medium heat, melt 4 tablespoons butter. (Alternatively, melt remaining butter in a heatproof bowl in microwave). In a medium bowl, combine melted butter with cornflakes.

4. In a large bowl, combine sour cream, remaining butter and cream of chicken soup. Add salt, onions, grated cheese and hash browns, and stir to combine. Transfer mixture to a 9-by-13-inch baking dish.

5. Top casserole with corn flake mixture. Bake until crisp on top, 45-55 minutes.

---

This is the one most of us Utahns use, but I leave off the cornflakes.