introduction
Funeral potatoes are a warm, creamy potato casserole many people love. It uses hashbrowns, soup, sour cream, cheese, and a crunchy butter topping. If you like simple comfort food, try this easy side, and you may also like this banana pudding brownies recipe.
why make this recipe
This recipe is easy and fills a crowd. It tastes rich and creamy. You can make it ahead and bake when guests arrive. Many families serve it at holidays and potlucks.
how to make Funeral Potatoes Recipe
Start by mixing the soup, sour cream, onions, salt, and pepper. Layer half the hashbrowns in a greased 9 x 13 pan. Spoon half the creamy mix over the potatoes and add one cup of cheese. Add the rest of the hashbrowns and the rest of the mix and cheese. Top with crushed crackers mixed with melted butter. Bake until bubbly and golden.
Ingredients :
- 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
- 2 cups Ritz crackers (or crushed corn flakes)
- ½ cup butter (melted)
Directions :
- 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℉ for 35 to 40 minutes.
how to serve Funeral Potatoes Recipe
Let the casserole sit 5 minutes after baking. Cut into squares and serve hot. This goes well with ham, roast chicken, green beans, or a simple salad.
how to store Funeral Potatoes Recipe
Cool the leftovers to room temperature. Cover and store in the fridge for 3 to 4 days. Reheat in the oven at 350℉ until warm, about 15–20 minutes. You can freeze the baked casserole for up to 2 months; thaw in the fridge before reheating.
tips to make Funeral Potatoes Recipe
- Thaw hashbrowns a little if they stick together, but you can use them mostly frozen.
- Use low-sodium soup if you worry about salt.
- For crisper topping, toast the cracker crumbs in a pan before adding butter.
- Let the casserole rest a few minutes before cutting so it holds shape.
variation (if any)
- Use cream of mushroom soup instead of cream of chicken.
- Swap half the cheddar for pepper jack for some heat.
- Use corn flakes instead of Ritz for a different crunch.
- Add diced ham or cooked bacon for a meatier dish.
FAQs
Q: Can I make this ahead and bake later?
A: Yes. Assemble in the pan, cover, and refrigerate up to 24 hours. Bake when ready.
Q: Can I use fresh potatoes?
A: You can, but shredded raw potatoes need to be cooked first and dried well. Frozen hashbrowns save time.
Q: Is there a vegetarian option?
A: Use cream of mushroom soup and skip any bacon or ham to keep it vegetarian.
Q: How do I make the topping extra crunchy?
A: Mix more butter with the cracker crumbs and bake a few extra minutes on top of the casserole until golden.
Funeral Potatoes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A warm, creamy potato casserole that is perfect for gatherings, filled with hashbrowns, cheese, and a crunchy topping.
Ingredients
- 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
- 2 cups Ritz crackers (or crushed corn flakes)
- ½ cup butter (melted)
Instructions
- 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.
- 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℉ for 35 to 40 minutes.
- Let the casserole sit for 5 minutes after baking. Cut into squares and serve hot.
Notes
For crisper topping, toast the cracker crumbs in a pan before adding butter.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
