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5 from 1 vote


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 mins
Cook Time40 mins
Total Time50 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
  • cup onions chopped
  • ¼ teaspoon salt
  • teaspoon pepper
  • 2 cups shredded cheddar cheese


  • 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