Barney and Diesel
Most folks would call these Funeral Potatoes but we just call these Cheesy Potatoes. Barney, the son-in-law took the pictures and he didn't get any of the taters.
Here you go:
Cheesy Potatoes
1 bag of Potatoes O’Brian, thawed
1 10.5 oz can Cream of Mushroom Soup
1 10.5 oz can Cream of Chicken Soup
2 cups shredded Cheddar Cheese, divided
1 cup sour cream
6 slices of bacon, cooked crispy and crumbled
Vegetable oil spray
Directions:
- In a large mixing bowl combine the Potatoes O’Brian, the soups, 1 cup of the cheese, the sour cream and the crumbled bacon. Mix well.
- Spray a 12X10 aluminum foil pan with vegetable oil spray. Pour potato mixture into the pan and top with remaining cup of cheese.
- Bake at 350° for 45-60 or until mixture is hot and the cheese is bubbly.
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Parmesan Rolls
1 36 count bag of frozen roll dough (such as Rhodes Dinner Rolls)
1 stick of unsalted butter, melted
2 cups shredded Parmesan cheese, divided
Vegetable oil spray
Directions:
- Spray baking sheet with vegetable oil
- Dip dough in melted butter and then roll dough in cheese, place on baking sheet
- Space roll dough slightly apart to allow rolls to rise, Cover with plastic wrap that has been sprayed with veg. oil
- Preheat oven to 350°. When dough has risen, remove plastic wrap and sprinkle with addition cheese
- Bake at 350° for 35-40 minutes
My daughter did those roll in 2 12 in Dutch ovens (15 briquettes on top and 9 briquettes on the bottom) -
Dutch oven cooking is an other skill that she learned from her old Pops. :biggrin: