Best Funeral Casserole Recipes

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FUNERAL POTATOES (HASH BROWN CASSEROLE)



Funeral Potatoes (Hash Brown Casserole) image

Go figure - everyone is being good and posting healthy meals since it is the beginning of the year, and here I am tempting you with a very unhealthy dish! You may be wondering if the title was a typo. But it's not! This side dish gets it's name because it is a popular dish for luncheons after funerals. But don't worry, you can eat this creamy, cheesy side dish anytime - not just following a funeral, thank goodness.

Provided by Peggy Warren

Categories     Side Dish     Casseroles     Potato Casserole

Time 40m

Yield 10

Number Of Ingredients 8

1 ½ cups shredded Cheddar cheese blend
2 (10.5 ounce) cans condensed cream of chicken soup
2 cups sour cream
½ cup melted butter
½ cup onion, chopped
1 (32 ounce) package shredded hash brown potatoes
3 cups coarsely crushed corn flakes
2 tablespoons melted butter

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.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 23.3 g, Cholesterol 73.3 mg, Fat 35.8 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 20 g, Sodium 631.1 mg, Sugar 0.8 g

SLOW COOKER FUNERAL POTATOES (HASH BROWN CASSEROLE)



Slow Cooker Funeral Potatoes (Hash Brown Casserole) image

The hash brown casserole (aka funeral potatoes) have always been a food day favorite at my work but the topic came up and I discovered that my husband had never had it. I needed my oven for other things so I came up with this slow cooker version. I also chose to use potato chips over the traditional cereal topping but either will work.

Provided by Soup Loving Nicole

Categories     Side Dish     Casseroles     Potato Casserole

Time 3h15m

Yield 8

Number Of Ingredients 10

1 bag (32 oz.) frozen diced potatoes
1 (10.5 ounce) can condensed cream of celery soup
1 small onion, finely chopped
2 cups shredded Cheddar cheese, divided
1 cup sour cream
2 tablespoons unsalted butter
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
½ cup kettle-cooked potato chips

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.

Nutrition Facts : Calories 337 calories, Carbohydrate 24.6 g, Cholesterol 54.2 mg, Fat 21.8 g, Fiber 1.9 g, Protein 10.2 g, SaturatedFat 12.5 g, Sodium 1087.3 mg, Sugar 1.1 g

CHEESY HASHBROWN POTATO CASSEROLE {FUNERAL POTATOES}



Cheesy Hashbrown Potato Casserole {Funeral Potatoes} image

Yield 12

Number Of Ingredients 9

1 (32 ounce) bag frozen shredded hashbrowns (divided)
2 (10.75 ounce) cans cream of chicken soup
2 cups sour cream
1/3 cup onions (chopped)
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese (divided)
2 cups Ritz crackers (or crushed corn flakes)
1/2 cup butter (melted)

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



Funeral Chicken Casserole image

Don't let the name of this recipe fool you! This is a winner! (It gets its name from the fact that we make it whenever someone we know has a loved one that passes away.) It doubles very easily and freezes like a breeze. You can switch your vegetables around to the ones your family likes, too. We switch them out all the time depending on what we're in the mood for.

Provided by Leslie du Mont

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Creamy

Time 55m

Yield 12

Number Of Ingredients 12

2 sleeves buttery round crackers, crushed
1 stick unsalted butter, melted
2 cooked chicken breasts, chopped into bite-sized pieces, or more to taste
1 (14.5 ounce) can French-style green beans, drained
1 (14 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup grated Cheddar cheese
1 cup sour cream
⅓ cup chopped sweet onion
⅓ cup chopped green bell pepper
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 367.8 calories, Carbohydrate 21.7 g, Cholesterol 66.1 mg, Fat 24.6 g, Fiber 1.4 g, Protein 15.9 g, SaturatedFat 11.5 g, Sodium 651.1 mg, Sugar 3.5 g

POTATO CASSEROLE (FUNERAL POTATOES)



Potato Casserole (Funeral Potatoes) image

A creamy potato casserole bursting with great flavors. Perfect for breakfast carry-ins, potluck dinners, and more. Use the basic recipe and add your own touches. I love to add diced ham. Many people in my area call these funeral potatoes because they are a dish usually brought to family gatherings after a death of a family member. I am not fond of this name!

Provided by Cheri

Time 1h10m

Yield 16

Number Of Ingredients 11

6 tablespoons margarine, divided
1 small onion, chopped
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
ground black pepper to taste
2 cups shredded sharp Cheddar cheese
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
½ pound diced ham
2 cups cornflakes
2 tablespoons margarine

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.

Nutrition Facts : Calories 269.9 calories, Carbohydrate 16.5 g, Cholesterol 35.9 mg, Fat 21.9 g, Fiber 1.1 g, Protein 9.5 g, SaturatedFat 9.2 g, Sodium 670.2 mg, Sugar 1.1 g

FUNERAL CHICKEN AND RICE CASSEROLE



Funeral Chicken and Rice Casserole image

This is a simple dish to bring to church meal. You can dress it up with veggies or leave it as is. You can also leave the chicken breasts whole to take to individual families going through a rough time. It is easy and a delicious meal at any time!

Provided by Colleen Sowa

Categories     Casseroles

Time 2h45m

Number Of Ingredients 9

6 chicken breast halves, skinless and boneless
2 can(s) cream of chicken soup
1 can(s) cream of celery soup
1 can(s) cheddar cheese soup
3/4 can(s) milk
1/2 can(s) cooking sherry
1/3 c margarine, melted
2 c rice, long grain (uncooked)
1 c parmesan cheese, grated

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)



Funeral Potatoes (Utah Potato Casserole) image

This recipe is from Utah where it's commonly served at large church gatherings, such as funerals, which is how it came to be known as 'funeral potatoes'. There are so many different versions of this recipe but this is how I make it. The recipe was originally called Utah Potato Casserole though some people have never heard it...

Provided by Vickie Parks

Categories     Side Casseroles

Time 1h20m

Number Of Ingredients 11

4 Tbsp unsalted butter
1 c diced onion (about 1 small onion)
2 clove garlic, minced
30 oz package frozen shredded hash brown potatoes, lightly thawed
10 1/2 oz can condensed cream of celery soup (or cream of chicken soup)
1 c sour cream
1/4 c grated parmesan cheese
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 c shredded sharp cheddar cheese
1 1/2 c crushed potato chips or crushed corn flake cereal

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"



A friend of mine calls this her "go to funeral casserole" to take to a family that has lost a loved one. I also think it's a great casserole just to throw together for any family gathering or just a fun family night when you don't want to be in the kitchen all night.

Provided by Rhonda Gibson

Categories     Casseroles

Number Of Ingredients 9

6 slice bacon, uncooked
1 c white rice
4 chicken breasts
1 can(s) condensed cream of chicken soup
1 c water
1 tsp oregano
3 Tbsp dried parsley flakes
1 pinch ground nutmeg
2 dash(es) garlic powder

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



I needed a good "Funeral Casserole" so I came up with this. Morbid huh? but isn't it delightful to have something yummy, flavorful and tastes even better heated up the next day?

Provided by Kathy Carlson @Gr8cook17

Categories     Chicken

Number Of Ingredients 8

4-6 medium boneless, skinless chicken breasts
2 tablespoon(s) olive oil, extra virgin
4 clove(s) garlic, pressed- don't use the stuff in the jar!
1 or 2 large can(s) diced green chilies (ortega?)
2 cup(s) cheddar cheese, shredded or your favorite
1 1/2 cup(s) whipping cream (must use cream as half& half or milk will curdle)
to taste - salt & pepper on chicken before cooking
2 package(s) success boil -in bag rice, cooked (or 4 cups cooked rice)

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!

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