Funeral Potatoes
Cheesy Funeral Potatoes are soft and creamy, great for gatherings or Holidays!
Servings 12 servings
Calories 311kcal
Equipment
- 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.
Notes
Before starting to make the funeral potatoes, allow the frozen hashbrown potatoes to thaw on counter for 10 minutes.
Nutrition
Calories: 311kcal | Carbohydrates: 19g | Protein: 10g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 942mg | Potassium: 276mg | Fiber: 2g | Sugar: 1g | Vitamin A: 589IU | Vitamin C: 6mg | Calcium: 177mg | Iron: 1mg
