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Creamy Hashbrown Funeral Potato Casserole

A square serving of cheesy potato casserole made with shredded potatoes and melted cheddar cheese.
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A simple, creamy casserole using frozen hashbrowns, cheese, and a condensed soup base. This dish is excellent for potlucks or as a holiday side.

Ingredients

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  • 2 lbs frozen shredded hashbrown potatoes, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1 cup shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped onion (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, melted butter, salt, pepper, and onion if you are using it. Mix until everything is just combined.
  3. Stir in 3/4 cup of the shredded cheddar cheese into the potato mixture.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining 1/4 cup of cheddar cheese over the top of the casserole.
  6. Bake for 45 to 55 minutes, or until the top is golden brown and the casserole is bubbly throughout.
  7. Let the casserole rest for 10 minutes before serving.

Notes

  • You can prepare this casserole the night before. Cover it tightly and refrigerate. Add 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • For extra flavor, substitute cream of chicken soup with cream of mushroom soup.
  • If you want a crispier top, sprinkle 1/2 cup of crushed cornflakes mixed with 1 tablespoon of melted butter over the cheese layer before baking.

Nutrition

Find it online: https://eatableempress.com/cheesy-potato-casserole-recipe-easy-funeral-potatoes/