Cheesy Funeral Potatoes
This funeral potatoes recipe is an oven baked cheesy potato casserole made from frozen hash brown potatoes, cream soup, cheese, sour cream and spices!
Ingredients
- 1 28-32 oz pkg frozen southern hash brown potatoes I prefer the square ones, not shredded, although you could use either.
- 1/2 cup butter, melted (1 stick)
- 1 can cream of chicken soup
- 16 oz container sour cream
- 1-1/2 Tbsp onion powder
- 12 oz shredded sharp cheddar cheese
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 350. Spray a 9×13 casserole dish with non stick cooking spray.
- Put the frozen bag of hash browns in the microwave for ten minutes on high to defrost them/start them cooking.
- In a large bowl mix the melted butter, cream of chicken soup, sour cream, onion powder, cheese, salt and pepper.
- When the hash browns are done add them to the other ingredients and toss everything together. Transfer to your prepared pan.
- Cook uncovered on the middle rack for 60-75 minutes, till they are golden brown – (Remember, the longer you leave them, the crispier they get around the edges! Start checking at 60 to get them the right consistency for YOU.)