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The Best Cheesy Funeral Potatoes Casserole

A close-up of a baked slice of cheesy potato casserole with a golden-brown, bubbly top.
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Make this creamy, gooey Cheesy Funeral Potatoes Casserole, a popular holiday side dish perfect for feeding a crowd at potlucks or Thanksgiving dinner.

Ingredients

Scale
  • 1 (30 ounce) bag frozen shredded hashbrown potatoes, thawed
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup crushed corn flakes or crushed potato chips (optional topping)

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hashbrown potatoes, cream of chicken soup, cream of mushroom soup, sour cream, milk, melted butter, onion powder, salt, and pepper. Mix until everything is just combined.
  3. Stir in 1 1/2 cups of the shredded cheddar cheese into the potato mixture.
  4. Pour the mixture evenly into the prepared baking dish.
  5. In a small bowl, mix the remaining 1/2 cup of cheddar cheese with the crushed corn flakes or chips, if using. Sprinkle this topping evenly over the casserole.
  6. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
  7. Let the casserole rest for 10 minutes before serving. This allows the creamy sauce to set slightly.

Notes

  • You can assemble this entire casserole the night before. Cover it tightly and refrigerate. Add about 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • For extra flavor, add 1/2 cup of diced cooked ham or crumbled cooked bacon to the potato mixture.
  • If you prefer a richer flavor, substitute cream of chicken soup with cream of celery soup.

Nutrition

Find it online: https://cookingbycarla.com/cheesy-potato-recipe-casserole/