CHEESY HASHBROWN POTATO CASSEROLE {FUNERAL POTATOES} RECIPE

5 from 2 votes

CHEESY HASHBROWN POTATO CASSEROLE {FUNERAL POTATOES} RECIPE

This Cheesy Hashbrown Potato Casserole (or "Funeral Potatoes" as we call it in Utah) is full of melted cheese and so creamy. It also makes an easy freezer meal- divide the recipe in half and freeze one half for another day.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Keyword: cheesy potatoes, Easy Side Dish, funeral potatoes, potatoes

Servings:

Calories: 376kcal

Equipment

9x13-inch pan
Non-stick Cooking Spray
Medium Bowl

Ingredients

32 ounces Frozen shredded Hashbrowns 1 bag, divided
21.50 ounces cream of chicken soup 2 (10.75 ounce) cans
2 cups sour cream
⅓ cup onions chopped
¼ teaspoon salt
⅛ teaspoon pepper
2 cups shredded cheddar cheese

Topping

2 cups Ritz crackers or crushed corn flakes
½ 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.

Notes

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.

Nutrition