These cheesy potatoes (funeral potatoes) are the perfect holiday indulgent side dish! Packed with lots of cheese, hashbrowns, cream of chicken, and sour cream – what’s not to love?
Growing up we got cheesy potatoes exactly 2 times a year – once for Thanksgiving dinner and once for Christmas dinner.
Both of those holidays just happened to be my favorite meals of the year!
I would load my plate with mostly cheesy potatoes, throw in some sage and cornbread stuffing, a few rosemary pumpkin rolls, and maybe a slice of turkey and DEVOUR!
The fun part about these cheesy potatoes is that they go by a million different names – funeral potatoes, hashbrown casserole, cheesy hash brown casserole, copycat Cracker Barrel hashbrown casserole, etc.
The names for this dish are endless but they all have one thing in common – they are all delicious, no matter the name!
So, if you’re looking for another addition to your holiday table I think it’s time to give these cheesy potatoes a try!
Table of Contents
Ingredients for cheesy potatoes
- Shredded hashbrown potatoes – homemade, frozen and thawed, or refrigerated.
- Unsalted butter – I like to use unsalted to control my overall salty flavor since we’re using a lot of cheese which tends to be salty.
- Cream of chicken soup – This brings a richness, creaminess, and savory bite to the casserole. You can use cream of mushroom, or cream of celery in its place.
- Sour cream – My favorite addition as it brings in extra creaminess and tang!
- Shredded sharp cheddar cheese – I use store-bought shredded cheese to make this dish even easier to make. However, feel free to shred your own cheese if desired.
- Diced onion – This brings additional flavor to the hashbrown casserole so that it has a range of flavors vs. just cheese and potatoes.
- Kosher salt – Just a touch to bring out all the flavors.
- Black pepper – I like to use freshly cracked as the flavor is the best.
How to make funeral potatoes?
Making these potatoes couldn’t be easier!
Add your hashbrowns, melted butter, cream of chicken soup, sour cream, diced onion, kosher salt, black pepper, and most of the cheese to a large bowl.
Scoop your potato mixture into a 9×13 baking dish and top with the remaining cheese.
Then all you need to do is bake, eat, and be happy.
The best hashbrowns to use
I find it easiest to just use store-bought refrigerated hashbrowns for this casserole as they are easy to find and require no thawing.
However, frozen hashbrowns are a great option if it is all you can find. Just be sure to thaw them beforehand so they are ready to bake up.
You can also opt to make your hashbrowns if you’re feeling adventurous! Read below on how to make your own!
How to make your own hash browns
My stepmom used to make her own boiled potato hashbrowns for this recipe and if you have the patience and time this is the best option – 100%.
The hash browns come out so soft and creamy and make this simple Midwest casserole a real luxurious treat.
Add 3-4 Russet potatoes (you’ll need 40 ounces shredded so weigh accordingly) to a large pot and fill with water. Place on the stove and bring to a boil over high heat.
Boil for 10-15 minutes or until fork tender. You do not want the potatoes falling apart but they should be soft and easy to slide a blade or fork tines into the potato.
Let the potatoes cool until no longer hot and steaming to the touch.
Shread on a box grater and make the recipe as instructed.
Variations
I keep this recipe the same but you can easily adjust this recipe to turn it into a whole different casserole.
Here are a few tasty ideas to make this side dish a main dish!
- Add bacon for a salty twist. Serve the bacon hashbrown casserole with a fried egg for the perfect holiday breakfast!
- Mix in tri-colored peppers and taco seasoned ground beef for a Tex-Mex spin.
- Mix in peas, broccoli, and spinach to add a little more vegetables.
Freezing or making beforehand
This dish can easily be made in advance or even frozen!
To make ahead – follow all the directions except for the baking step, cover with plastic wrap or foil, and keep in the refrigerator for up to 2 days.
To freeze – follow all the directions except for adding the remaining 1/2 cup cheese and the baking step.
Next, cover tightly with plastic wrap or foil and keep in the freezer for up to 3 months. Before reheating, thaw completely, top with shredded cheese, and bake as instructed.
Storage and leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, you can use the microwave or the oven.
Love these cheesy potatoes?
Why not try a few of my other delicious holiday side dish recipes?
- Want a showstopper of a side dish? Try my On The Stalk Roasted Brussels Sprouts.
- Love a twist to the classic sweet potato casserole? Try my Roasted White Sweet Potatoes with Honey Cinnamon Glaze.
- Need some easy and fast? Try my Instant Pot Mashed Sweet Potatoes.
- Craving potatoes but with a twist? Try my Spinach Parmesan Baked Mashed Potatoes.
Crunchy Cheesy Potatoes
Ingredients
- 2 pounds shredded potatoes hashbrown style, fresh or homemade
- 1 10.5 ounce can cream of chicken soup
- 2 cups sour cream
- 2-1/2 cups shredded cheddar cheese divided
- 1/2 cup unsalted butter melted
- 1/3 cup finely diced onions
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
Instructions
- Preheat oven to 350 degrees F and spray a 9×13 pan with non-stick spray.
- In a large bowl mix together potatoes, cream of chickne soup, sour cream, 2 cups shredded cheese, melted butter, onion, kosher salt, and black pepper.
- Add mixture to prepared pan and sprinkle with remaining 1/2 cup cheese.
- Bake for 1 hour or until the cheese is melted, the top is browned and the casserole is hot and bubbly.
Notes
- If you want a crunchy topping you can top with bread crumbs, crushed potato chips, crushed Ritz crackers, or crushed corn flakes cereal.
- This recipe can easily be cut in half and baked in an 8×8 or 9×9 pan.