Description
Classic Funeral Potatoes with Hashbrowns is a comforting, creamy, and cheesy casserole that’s a staple at potlucks, holidays, and family gatherings. This easy-to-make side dish features a delicious blend of shredded hashbrowns, sour cream, cheddar cheese, and a few simple ingredients for maximum flavor.
Ingredients
– 2 pounds frozen hashbrowns, thawed
– 1 (10.5 oz) can cream of mushroom soup
– 1 cup sour cream
– 2 cups shredded cheddar cheese
– 1/2 cup unsalted butter, melted
– 1/2 cup diced onion
– 2 tablespoons chopped fresh chives
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the thawed hashbrowns, cream of mushroom soup, sour cream, 1 cup of the shredded cheddar cheese, melted butter, and diced onion. Mix well until all the ingredients are evenly distributed.
3. Transfer the hashbrown mixture to a 9×13 inch baking dish. Spread it out evenly.
4. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
5. Bake for 45-55 minutes, or until the casserole is hot and bubbly, and the cheese on top is melted and golden brown.
6. Remove from the oven and let it cool for 5-10 minutes.
7. Garnish with chopped fresh chives before serving.
Notes
This dish can be made ahead of time and refrigerated or frozen for later use. Simply bake it when ready to serve. You can also customize the recipe by adding cooked bacon, diced ham, or different types of cheese.
- Prep Time: 15
- Cook Time: 45
- Category: Sides
- Method: Baking
- Cuisine: American