🧀🥔 Cheesy Potato Casserole (a.k.a. Funeral Potatoes)
🕒 Total Time: ~1 hour
Serves: 8–10
🧂 Ingredients:
-
1 (32 oz) bag frozen hash browns (shredded or diced), thawed
-
2 cups shredded cheddar cheese
-
1 (10.5 oz) can cream of chicken soup (or cream of mushroom for vegetarian)
-
1 cup sour cream
-
1/2 cup unsalted butter, melted
-
1/2 small onion, finely chopped (optional)
-
Salt and pepper to taste
Optional Crunchy Topping:
-
1 1/2 cups cornflakes, crushed
-
2–3 tbsp melted butter
🔪 Instructions:
1. Preheat Oven:
-
Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix Casserole Base:
-
In a large bowl, combine:
-
Thawed hash browns
-
Shredded cheese
-
Soup
-
Sour cream
-
Melted butter
-
Onion (if using)
-
Salt and pepper
-
3. Transfer to Dish:
-
Spread the mixture evenly in the prepared baking dish.
4. Add Topping (Optional but Recommended):
-
Mix crushed cornflakes with melted butter.
-
Sprinkle evenly over the casserole.
5. Bake:
-
Bake uncovered for 45–50 minutes, or until bubbly and golden on top.
🧊 Storage:
-
Fridge: Keeps well for 3–4 days.
-
Freeze: Assemble (without topping), wrap tightly, and freeze up to 3 months. Thaw overnight before baking.
🔁 Variations:
-
Add-ins: Diced ham, bacon, chopped green chiles, or green onions
-
Spicy: Use pepper jack cheese or add a pinch of cayenne
-
Creamier version: Add 4 oz cream cheese to the mix
Would you like a from-scratch version without canned soup, or one made with fresh potatoes? I can provide those too!