Crunchy Cheesy Potatoes

Crunchy Cheesy Potatoes

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?

4.60 from 10 votes

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings

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 9x13 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 8x8 or 9x9 pan.

Nutrition

Course Side Dishes

Cuisine American

Keyword cheesy hashbrown casserole, copycat craker barrel hashbrown casserole, funeral potatoes, hashbrown casserole

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