Funeral potatoes, church potatoes, hash brown casserole, anything you like to call, it’s delicious! Funeral potatoes can be served with eggs for breakfast or as a potato side with a main dish. Funeral potatoes freeze very well. Leftovers can be scooped out cold, rolled in breadcrumbs and fried into a cheesy potato cake! Yum!
Ingredients and Variations
Ingredients: Shredded hash browns, canned cheddar cheese soup, onion, butter, sour cream, shredded cheddar cheese, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper.
Variations: Southern style or O’brien frozen hash browns can be used instead. Any cream of soup or homemade cream soup can be subbed. Greek yogurt can replace sour cream. Change up the cheese such as smoked gouda or swiss. Replace butter with your favorite sub and choose your own seasonings!
You can also add in chopped ham, pancetta or bacon, chopped bell peppers, mushrooms…..
Top your casserole with any topping you like such as crushed potato chips, corn flakes, panko, Italian breadcrumbs, cracker crumbs, extra cheese…. Just add a tablespoon of melted butter to a cup of crumbs, mix it up and sprinkle your potatoes!
Funeral Potatoes
6
servings10
minutes1
hourCheesy hash brown casserole!
Ingredients
1 30oz bag shredded hash browns
1 10.5oz can cheddar cheese soup
1 16oz sour cream
2 cups shredded cheddar cheese
1 large onion, chopped or grated
6 tbsp butter, melted
1/2 tsp pepper
1 1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp paprika
- Topping
1 cup cornflakes, crushed or panko, crackers, potato chips
1 tbsp butter, melted
Directions
- Heat oven to 350°
- Mix it all together and put into a greased 9 x 13 baking pan.
- Mix butter and crumbs together for topping and sprinkle over top of the casserole.
- Bake at 350° for 1 hour.
- Let cool 5 minutes before serving.
Recipe Video
Notes
- Put into foil pans and freeze for quick side dishes! Freeze for up to 6 months.
