Funeral Potatoes (cheesy potato casserole), is made with hashbrown potatoes, cheese and can be taken to any holiday or event. No peeling potatoes are required and this potato recipe comes together easily and quickly.
Potatoes have always been a great addition to holidays or gatherings. After all, it is a comfort food. Potatoes with cheese is the ultimate comfort food.
Funeral Potatoes are simple to make with only a handful of ingredients. In fact, this recipe doesn't even have the cornflakes topping that many people put on them. Instead, we added extra cheese. Can't go wrong with that, right?
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Ingredients
- frozen shredded hashbrown potatoes - any brand will work
- cheddar cheese - I use a mild cheddar cheese
- cream of chicken soup
- butter - or margarine
- sour cream - any brand
- salt/pepper - can also use garlic powder and onion powder
- bacon bits - optional
Where are the cornflakes?
This recipe doesn't call for cornflakes on top of the potatoes. We prefer extra cheese instead. However, if you add cornflakes to the top of the potatoes, the cornflakes will add a little extra crunch and flavor to the potatoes. They also present nicely.
Is cheese added to the potatoes or just on the top?
Cheese is added to the potato mixture while it is in the bowl then stirred into the mix. That helps cheese to be layered throughout the potatoes, not just on top. Cheese in every bite, you know!
Bake
Bake these potatoes at 400 degrees for 50 minutes to an hour. We like our potatoes nice and soft so we cook them on the higher end of that time frame.
Be sure to cover the potatoes with foil to bake. When 10 minutes remain, add additional cheese on the top, if desired and leave the foil off.
Storage
Place leftovers in airtight containers and store in the fridge for up to 2 days.
These rich and creamy cheesy funeral potatoes are perfect for Holidays, gatherings or anytime. In fact, these potatoes are the perfect pairing for 3 ingredient shredded roast beef or BBQ chicken for an everyday meal.
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📖 Recipe
Funeral Potatoes
Print PinEquipment
- 1 9x13 baking pan
Ingredients
- 30 oz shredded hashbrown potatoes
- 2 cups cheddar cheese
- 10.5 oz cream of chicken soup
- 8 oz sour cream
- ½ cup butter or margarine, melted
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup bacon bits optional
Instructions
- Preheat oven to 400℉.
- Mix together frozen hashbrowns and cream of chicken soup together in a large bowl.
- Stir in sour cream.
- Stir in melted butter, salt, pepper, garlic powder and onion powder and bacon bits.
- Fold in 1 ½ cup of cheese.
- Spread in a greased 9x13 baking dish and cover with foil.
- Bake for 50-60 minutes until potatoes are soft.
- The last 10 minutes of baking, add ½ cup cheese to the top of the potatoes. Place back in oven without foil.
- Bake for another 10 minutes until cheese is melted.
- Remove from oven and let the potatoes set up for 10 minutes.
- Serve.
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