Best Funeral Casserole Recipes

FUNERAL POTATOES (HASH BROWN CASSEROLE)

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.

SLOW COOKER FUNERAL POTATOES (HASH BROWN CASSEROLE)

Steps:

• Combine frozen potatoes, soup, onion, 1 cup Cheddar cheese, sour cream, butter, garlic, salt, and pepper in a large bowl. Stir until evenly combined and pour into a slow cooker.
• Cover and cook on high for 3 hours, stirring once every hour. Turn slow cooker off.
• Sprinkle remaining cup of Cheddar cheese over the top, cover, and let sit until cheese has melted, about 5 minutes. Transfer to a serving dish and top with crushed potato chips.

CHEESY HASHBROWN POTATO CASSEROLE {FUNERAL POTATOES}

Steps:

• Lightly grease a 9 x 13 inch pan with non stick cooking spray.
• Place half of the bag of hashbrowns in the prepared pan.
• In a medium bowl combine the soup, sour cream, onions, and salt and pepper.
• Gently spoon half of this mixture over the hashbrowns in the pan.
• Sprinkle 1 cup of cheese over the soup mixture.
• Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of cheese.
• Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole.
• Bake at 350 degrees for 35 to 40 minutes.

FUNERAL CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Mix crackers and butter together in a medium bowl and set aside.
• Mix chicken, green beans, cream of mushroom soup, Cheddar cheese, sour cream, onion, bell pepper, garlic powder, salt, and pepper together in a large mixing bowl. Stir in half of the cracker mixture. Pour mixture into the prepared casserole dish. Top with remaining cracker mixture.
• Bake in the preheated oven until bubbly, about 35 minutes.

POTATO CASSEROLE (FUNERAL POTATOES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt 4 tablespoons margarine in a Dutch oven over medium heat. Add onion and saute until translucent, about 5 minutes. Stir in remaining 2 tablespoons margarine until melted. Remove from the heat.
• Stir in hash brown potatoes and pepper until evenly distributed. Add Cheddar cheese, condensed soups, sour cream, and ham; stir until well mixed. Spread into a large pan.
• Toss cornflakes with melted margarine until coated. Sprinkle on top of the potato casserole.
• Bake in the preheated oven until golden brown, 45 to 60 minutes.

FUNERAL CHICKEN AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 275 degrees.
• 2. In large bowl: Mix together the soups,milk, cooking sherry and melted margarine.
• 3. Butter a 9x13 baking pan. Put rice in pan. Put 2/3 of the soup mixture over the layer of rice. Stir together gently. Set aside
• 4. Cut up the chicken breasts into cubes or strips.
• 5. Place the chicken breasts on top of the soup and rice mixture. Press down a bit. Pour the remaining soup mixture on top of the chicken breasts. Sprinkle the cheeses on top. Loosely cover with aluminum foil. Bake at 275 degrees for 2hours. Remove foil. Bake additional 1/2 hour.
• 6. *** This is brought to funnerals, church gatherings and is good anytime. ***Sometimes we add raw broccoli florets to the soup and rice mixture. *** Sometimes we add cooked and drained broccoli florets on top as a garnish along the edges of the pan. ** This is also good with cheddar cheese or pepperjack.

FUNERAL POTATOES (UTAH POTATO CASSEROLE)

Steps:

• 1. Preheat the oven to 350°F.
• 2. Heat 2 tablespoons butter over medium heat in a skillet. Add the diced onion and cook, stirring, until soft and translucent, about 6 minutes. Stir in the garlic and cook until fragrant and softened, an additional 2 minutes.
• 3. In a bowl, toss together the cooked onions and garlic, hash brown potatoes, condensed soup, sour cream, Parmesan, salt, pepper and 1 1/2 cups Cheddar. Spread the mixture in a 9-by-13 inch casserole dish.
• 4. Melt the remaining 2 tablespoons butter. Top the casserole with the remaining 1/2 cup cheese and crushed potato chips (or cereal), then drizzle the melted butter over the top.
• 5. Bake in the oven about 1 hour or until it bubbles around the sides.

"FUNERAL CASSEROLE"

Steps:

• 1. Line a 9x13-inch baking pan with the bacon.
• 2. Pour the uncooked rice over the bacon, then lay the chicken breasts on top of the rice.
• 3. Whisk together the remaining ingredients-- using a pinch of nutmeg and a few shakes of garlic salt/powder.
• 4. Pour the whisked mixture over the rice, then cover the dish with heavy duty foil.
• 5. Bake at 300 for 2 hours. You could top this with either a handful of shredded cheddar cheese or some crushed Ritz crackers before baking to make a different variation.

"FUNERAL" CASSEROLE

Steps:

• Saute breasts in olive oil & garlic about 5 minutes per side. Place in casserole dish. (I always use disposible when I'm taking to someone)Top each breast with a big spoonful of the green chilies. Sprinkle with cheese. Pour cream over. Place in oven @ 350 degrees for 25 minutes, basting once. While chicken is baking make 1-2 recipes of rice (follow package directions-I use 2 bags of Success Boil in bag rice)Remove pan from oven. Transfer chicken i piece at a time to a cutting board and cut into bite-sized pieces. Return to pan with creamy-cheezy sauce. Add prepared rice and stir well.YUM!