How to Make Funeral Potatoes

Опубликовал Admin
30-11-2017, 23:00
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According to Wikipedia, Funeral Potatoes is a potato-based hot dish (casserole) often served after funeral services hence the name. It's also known as Party Potatoes and often served during holiday meals. The casserole is very rich and very easy to make. Serves 8.

Steps

  1. Crush the cornflakes. To crush the cornflakes you can add them to a re-sealable plastic food storage bag. Seal the bag and use a rolling pin or heavy skillet to crush the corn flakes. Use either a rolling pin or skillet to hammer the cornflakes until they are crushed. You could also add the cornflakes to a food processor bowl, close the bowl with its lid, and process until the cornflakes are crushed. Add the crushed cornflakes to a small mixing bowl.
  2. Melt 2 tablespoons butter (28 grams) for topping the potato casserole mixture. To melt butter, add the 2 tablespoons butter to a small saucepan. Melt over low heat stirring every so often until the butter is fully melted. Add the melted butter to the crushed cornflakes and stir gently to combine.
  3. Melt 1/2 cup (115 grams) butter in preparation of adding it to the potato mixture. To melt butter, add the 1/2 cup (115 grams) butter to a small saucepan. Melt butter over low heat stirring every so often until the butter is fully melted.
  4. Chop the onions. You can use a knife to chop the onion or a food processor. To chop the onion using a knife: Remove the onion skin, cut the onion in half, place the flat side of the onion down on a cutting board. Slice the onion vertically and then horizontally. If the chopped onion is not fine enough, you can use your knife in a rocking motion to continue chopping the onion pieces.
  5. Choose your potato peeler or paring knife. Peel the potatoes.
  6. Fill a large pot about two-thirds full with cold water, then add the peeled potatoes to the pot. Make sure the pot has enough room so the water will not boil over to prevent making a mess of your stovetop. Cook the potatoes until just tender. Test the potatoes by sticking a fork into one of the potatoes. The fork will just poke into the potato. You will feel some give to the potato when the fork pokes it.
  7. Drain the potatoes in a colander. Allow the potatoes to cool before grating them. Grate the potatoes using a food grater.
  8. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with nonstick cooking spray.
  9. Mix together the soup, sour cream, shredded cheese, 1/2 cup (115 grams) melted butter, and the chopped onions.
  10. Add the grated potatoes to the prepared baking dish. Pour the soup mixture over the grated potatoes and stir gently to combine mixture.
  11. Sprinkle the crushed cornflake mixture over the casserole mixture.
  12. Bake the Funeral Potatoes approximately 30 to 40 minutes or until bubbly.

Ingredients

  • 12 large potatoes
  • 2 (10 3/4 oz) (612 grams) cans cream of chicken soup
  • 2 cups (460 grams) sour cream (you can use light sour cream instead)
  • 1 cup (230 grams) grated Cheddar cheese
  • 1/2 cup (115 grams) butter, melted
  • 1/3 cup (76 grams) chopped onion

Topping

  • 2 cups (612 grams) crushed corn flakes
  • 2 tablespoons (28 grams) butter, melted

Tips

  • You can use 32 ounces (911 grams) frozen hash browns instead of cooked and grated potatoes.
  • You can usually save a bit more money if you buy the 21 ounce can of cream of chicken soup.

Warnings

  • Use care when removing the hot baking dish from the oven.

Things You'll Need

  • Can opener
  • Rolling pin or heavy saucepan or food processor
  • Re-sealable food storage bag
  • 9 x 13-inch baking dish
  • Saucepans
  • Colander
  • Measuring cups and spoons
  • Oven mitts
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