Cheesy Hashbrown Potato Casserole was one of our favorite side dishes growing up. In the western United States, they are also referred to as Funeral Potatoes.
We often had them for Sunday dinner and we could polish off a pan in no time. They are that good.
These potatoes also made an appearance every Christmas, Thanksgiving, and Easter dinner. They are a family tradition.
Mom would serve these potatoes with Honey Baked Ham and Slow Cooker Green Beans – the best comfort food ever!
How do you make Cheesy Hashbrown Potato Casserole?
This recipe is so easy to make using frozen hashbrowns from the grocery store. You simply add half of the hashbrowns into the baking dish.
Mix the other ingredients together in a bowl and carefully spoon half of the mixture over the frozen hashbrowns and top with some cheese. Then you simply repeat the layers again.
Our favorite part is the buttery Ritz cracker topping that you add right before cooking. Bake this dish and it’s ready to serve.
Some people top their Funeral Potatoes with crushed corn flakes mixed with melted butter and that works too! Both ways are delicious.
You can also add in vegetables (broccoli is one of my favorite add-ins!) or bacon bits to make it your own.
Can you use real potatoes instead of Hashbrowns?
You can definitely use real potatoes over hashbrowns. Russet potatoes work best.
Wash and peel about 9 – 12 small/medium potatoes. Dice them into 1-inch cubes and boil in water until fork tender. Then follow the directions as outlined in the recipe.
How to freeze Cheesy Hashbrown Casserole
To freeze this dish, simply prepare the recipe as directed. I like to use an aluminum pan when I am making freezer meals.
Right before you bake it, cover with aluminum foil tightly and place in the freezer. It should be good for up to 30 days.
Remove it from the freezer 24 hours before you want to bake it and stick it in the fridge to thaw. Bake as directed.
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What to serve with funeral potatoes
Cheesy Hashbrown Potato Casserole can go with so many dinner recipes:
Serves: 12
10 minPrep Time
40 minCook Time
50 minTotal Time
Ingredients
- 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)
Instructions
- 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.
Are you looking for a recipe that doesn’t use cream of chicken soup? Look in the comments below!
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I really liked them but over the years i have added and taken away and what i have is the most moist creamy yummy funeral taters anywhere across the land