Creamy Cheddar Funeral Potatoes
Our Creamy Cheddar Funeral Potatoes recipe is a comforting casserole featuring shredded hash browns baked in a rich, cheesy sauce and topped with a crispy buttered crumb, perfect for any gathering.
Equipment
- 9x13-inch baking dish
- large mixing bowl
- small bowl
Ingredients
Main Ingredients
- 30 oz frozen shredded hash browns slightly thawed
- 1 can cream of chicken soup
- 16 oz sour cream
- ½ cup unsalted butter melted (divided)
- 2 cups shredded sharp cheddar cheese divided
- ½ tsp onion powder (optional)
- ¼ tsp black pepper (optional)
- 1 ½ cups crushed cornflakes or Ritz crackers
Instructions
Preparation
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.Slightly thaw frozen hash browns on the counter.
Make the Creamy Base
- Combine cream of chicken soup, sour cream, ¼ cup of melted butter, onion powder, and black pepper in a large bowl. Stir until smooth and well combined.
Combine Potatoes & Cheese
- Add defrosted hash browns to the creamy mixture and fold in 1 ½ cups of shredded cheddar cheese. Gently mix until evenly coated without overmixing.
Transfer & Top
- Pour the mixture into the prepared dish and spread evenly, then sprinkle the remaining ½ cup of cheddar cheese on top.
Prepare the Topping
- Melt the remaining ¼ cup of butter in a small bowl, then add crushed cornflakes or crackers and toss to coat.
Bake & Serve
- Evenly sprinkle the buttery crumb topping over the cheese layer. Bake for 45-60 minutes until bubbling and golden, then let rest for 5-10 minutes.
Notes
For best results, do not overmix the hash browns. You can substitute cream of mushroom soup for cream of chicken soup if desired, or use gluten-free crackers for a gluten-free option.