One of my families most favorite side dishes are these ooey, gooey, creamy, cheesy potatoes. They are often referred to as “funeral potatoes” here in Utah, but at our house we call it cheesy potato casserole because it sounds less morbid. (Though they are to die for!)
I have tried many different kinds of funeral potato recipes in my lifetime but this is by far my favorite and one of my most requested recipes ever. I have been making these this way since my hubby and I got married and have never changed the recipe. They are requested for EVERY family gathering we have, and I usually have to take at LEAST two pans. Even when I take in dinner to friends or family, there is a 95% chance they are getting ham and these because I have yet to meet someone who doesn’t love them.
These cheesy potatoes are full of shortcuts including using a bag of frozen southern style hash browns so you don’t have to chop up all those potatoes!! Just mix everything together, dump in a casserole dish and let the oven do it’s thing. These are a.maz.ing!! They are super easy to assemble, but don’t skimp on the cooking time. The longer in the oven, the crispier the edges, and the better they taste in my opinion!
How long you cook these potatoes can vary based on what you want – I like mine really cooked through and creamy and cheesy- so I leave mine for 75 minutes and they get a lovely crust all around – like the ones pictured below. However, if you want them a little less crispy, start checking at 60 minutes – they will be more like the first picture up top!
Ingredients:
- 1 28-32oz pkg frozen southern hash brown potatoes (I prefer the square ones, not shredded, although you could use either.)
- 1/2 cup butter, (1 stick), melted
- 1 can cream of chicken soup
- 16oz container sour cream (I use light)
- 1-1/2 Tbsp onion powder
- 12 oz shredded sharp cheddar cheese
- 1 tsp salt
- 1/2 tsp pepper
Instructions:
- Preheat oven to 350. Spray a 9×13 casserole dish with non stick cooking spray.
- Put the frozen bag of hash browns in the microwave for ten minutes on high to defrost them/start them cooking.
- In a large bowl mix the melted butter, cream of chicken soup, sour cream, onion powder, cheese, salt and pepper.
- When the hash browns are done add them to the other ingredients and toss everything together. Transfer to your prepared pan.
- Cook uncovered on the middle rack for 60-75 minutes, till they are golden brown – (Remember, the longer you leave them, the crispier they get around the edges! Start checking at 60 to get them the right consistency for YOU.)
Cheesy Funeral Potatoes
Ingredients
- 1 28-32 oz pkg frozen southern hash brown potatoes I prefer the square ones, not shredded, although you could use either.
- 1/2 cup butter, melted (1 stick)
- 1 can cream of chicken soup
- 16 oz container sour cream
- 1-1/2 Tbsp onion powder
- 12 oz shredded sharp cheddar cheese
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 350. Spray a 9×13 casserole dish with non stick cooking spray.
- Put the frozen bag of hash browns in the microwave for ten minutes on high to defrost them/start them cooking.
- In a large bowl mix the melted butter, cream of chicken soup, sour cream, onion powder, cheese, salt and pepper.
- When the hash browns are done add them to the other ingredients and toss everything together. Transfer to your prepared pan.
- Cook uncovered on the middle rack for 60-75 minutes, till they are golden brown – (Remember, the longer you leave them, the crispier they get around the edges! Start checking at 60 to get them the right consistency for YOU.)
Can these be made and refrigerated over night and cooked the next day?
Hi Wendy, yes they can! I usually use a disposable foil pan if I’m going to do this and don’t defrost the potatoes in the microwave as they will defrost in the refrigerator over night!