Funeral Potatoes Recipe
Funeral potatoes, also known as cheesy potato casserole, uses cheese and hashbrowns for a deliciously creamy and crunchy recipe.
Serving12 Servings
Ingredients
- 32 ounces Frozen shredded Hashbrowns, 1 bag, divided
- 21.50 ounces cream of chicken soup, 2 (10.75 ounce) cans
- 2 cup sour cream
- ⅓ cup onions, chopped
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 cup shredded cheddar cheese
- 2 cup 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℉ for 35 to 40 minutes.
Notes
- Can use fresh hashbrowns, but frozen works best.
- Substitute the can of chicken soup for a can of mushroom soup for another great option.
- To add more protein to this dish, swap the sour cream for plain Greek yogurt.
Nutrition
Calories: 376 kcal · Carbohydrates: 25 g · Protein: 9 g · Fat: 27 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 64 mg · Sodium: 725 mg · Potassium: 334 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 757 IU · Vitamin C: 7 mg · Calcium: 211 mg · Iron: 2 mg