Description
Make this incredibly creamy and gooey Cheesy Funeral Potatoes Casserole, a perfect make-ahead side dish for holidays, potlucks, or any gathering where you need a crowd-pleasing comfort food.
Ingredients
Scale
- 2 lbs frozen shredded hashbrown potatoes, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, plus more for topping
- 1/2 cup melted butter
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crushed corn flakes (optional topping)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hashbrown potatoes, cream of chicken soup, sour cream, 1 cup of cheddar cheese, melted butter, milk, salt, and pepper. Mix gently until everything is just combined. Do not overmix.
- Spread the potato mixture evenly into the prepared baking dish.
- If using, mix the crushed corn flakes with a tablespoon of melted butter and sprinkle evenly over the top of the casserole.
- Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the top is golden brown.
- Remove from the oven. Sprinkle an extra layer of cheddar cheese over the top during the last 5 minutes of baking if you desire extra gooeyness.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
- You can prepare this entire casserole the night before, cover it tightly, and refrigerate. Add about 10-15 minutes to the baking time if cooking straight from the refrigerator.
- For a richer flavor, substitute cream of chicken soup with cream of mushroom soup.
- This recipe is a fantastic make ahead casserole for Thanksgiving dinner.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 550
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 2
- Protein: 8
- Cholesterol: 60