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 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: American
Keyword: cheesy potatoes, Easy Side Dish, funeral potatoes, potatoes
Servings: 12
Calories: 376kcal
9x13-inch pan
Non-stick Cooking Spray
Medium Bowl
- 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
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.
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.
Calories: 376kcal | Carbohydrates: 25g | Protein: 9g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 725mg | Potassium: 334mg | Fiber: 1g | Sugar: 2g | Vitamin A: 757IU | Vitamin C: 7mg | Calcium: 211mg | Iron: 2mg