Caramel Popcorn

 

Funeral Potatoes

Cheesy and delicious Funeral potatoes (aka Cheesy potatoes, Party Potatoes). This simple casserole is a potato lovers dream. With cheesy, sour cream, butter, cream of chicken and born, these potatoes are perfect for any meal or holiday.

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 16

Calories 244 kcal

Author Kristyn Merkley

Ingredients

• 2 12 oz. packages Frozen Cubed Hash Browns thawes
• 2 cups sour cream
• 1 can cream of chicken soup
• 1/2 cup butter melted
• 1 tsp salt
• 1 tsp onion powder optional
• 2 cups shredded cheddar cheese
• 2-3 cups corn flakes crushed
• 1/2 cup butter melted

Instructions

1. Place your potatoes in a colander. Let set until thawed and drained.
   

2. Combine sour cream, soup and butter in a bowl. Mix it well. Add salt, onion and cheese to this mixture and mix until all combined.

3. Add potatoes to mixture and stir until all combined. Place in 9x13 pan.

4. Sprinkle on butter covered crushed Corn flakes.

5. Bake uncovered at 350 for 40-50 minutes.

Instant Pot Fresh Tomato Soup

Ingredients

• 4 lbs Fresh Tomatoes, (roasted or fresh) cut in half
• 1/4 cup plus 2 Tbsp Olive Oil, divided
• 4 tsp Kosher Salt, divided
• 2 Tbsp Butter
• 7 cloves Garlic, (roasted or fresh) chopped
• 2 cups Onion, chopped (about 2 med onions)
• 1/4 tsp Red Pepper Flakes
• 1 sprig Rosemary
• 1 tsp Fresh Thyme Leaves
• 1 cup packed Fresh Basil Leaves
• 1/2 tsp Pepper
• 1 1/2 cups Chicken Broth, low sodium
• 1 Parmesan Rind (optional)

Instructions

If You are Roasting the Tomatoes

1. Heat oven to 400° F.

   Slice the tomatoes in half and lay skin side down on a baking sheet.

   If you want to roast your garlic, cut the top off of a head of garlic bulb and set it on the baking sheet with the tomatoes.

2. Pour the 1/4 cup of olive oil and 3 tsp Kosher salt over the tomatoes. Toss to coat all of the tomatoes and the garlic bulb (if roasting garlic).

3. Roast in oven for 40-50 minutes. Then remove from oven and set aside (keep it all on the baking sheet).

   If you roasted the garlic, remove the roasted cloves from the bulb and set aside so they are ready to add to the soup.

Make the Soup

1. Turn on the pot's Sauté setting. When it is hot, add the remaining 2 Tbsp olive oil and the butter. Add in the onions and cook, stirring occasionally, until translucent.

2. Add the garlic (roasted or fresh), and red pepper flakes. Stir and sauté for about 30 seconds.

3. Add the tomatoes (and all of the juices from the pan, if roasted), the remaining 1 tsp salt, rosemary, thyme, and basil leaves, pepper, chicken broth and parmesan rind, if using. Stir.

4. Put the lid on the pot and set the steam release knob to the Sealing position. Turn off the Sauté setting and press the Pressure Cook button or dial, then the +/- button or dial to select 8 minutes (if using roasted tomatoes), or 20 minutes if using fresh.

5. When the cook cycle is finished, turn the pot off so it doesn't enter the Warming cycle. Let the pot sit undisturbed for 15-25 minutes to naturally release the pressure. Then turn the steam release knob to the Venting position to manually release the remaining steam/pressure.

6. Open the lid and gently stir the soup. Remove parmesan rind, if using. Use an immersion blender to smooth the soup, but not too much, unless you want a completely smooth texture.

7. Taste and adjust salt, if needed.

8. Serve hot with some crisp croutons, extra fresh basil leaves, parmesan, or sour cream.