Funeral Potatoes
These creamy funeral potatoes can be made with fresh or frozen potatoes and baked in the oven or in the Crock Pot! They are easy to make-ahead of time and make a great recipe for a potluck!
Servings: 10
Calories: 375kcal
Ingredients
- 32 oz. bag shredded hash browns thawed and patted dry
- 1 stick butter
- 1 small onion diced
- 2 cloves fresh garlic diced
- 10.75 oz. cream of chicken soup
- 16 oz. sour cream equal to 2 cups
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 dash hot sauce
- 2 cups cheddar cheese separated (I use half mild half sharp)
Topping
- 2 cups ridged potato chips slightly crushed
- 1 Tablespoon butter melted
- 1/3 cup Parmesan cheese grated
Garnish
- Chives diced
Instructions
- Preheat oven to 350 degrees.
Soften onions and garlic
- Melt 3 Tablespoons butter in a large saucepan over medium heat. Add the diced onions and cook for 4 minutes. Add the garlic and cook for 1 additional minute.
Assemble Casserole
- Add the remaining 5 tablespoons butter until melted. Remove from heat.
- Stir in cream of chicken soup, sour cream, salt/pepper, hot sauce. Set aside ½ cup of cheese and add the rest to the saucepan mixture.
- Use a silicone spatula to stir in the potatoes until well-combined.
- Transfer to a lightly greased 9 x 13 baking dish. Top with remaining ½ cup cheese.
Add Topping and Bake
- Combine the melted butter, potato chips, and Parmesan cheese. Spread evenly over the potatoes.
- Bake, uncovered, for 40 minutes. Let it sit for 5 minutes prior to serving. Garnish with chives if desired.
Notes
How to thaw frozen hash browns:
• Place the package in the refrigerator overnight.
• Defrost them in the microwave.
• Let them sit at room temperature in a large bowl for about 45 minutes.
Using Fresh Potatoes:
Crock Pot Method:
• Place the package in the refrigerator overnight.
• Defrost them in the microwave.
• Let them sit at room temperature in a large bowl for about 45 minutes.
Using Fresh Potatoes:
- If using fresh potatoes, rinse them thoroughly with cold water and pat completely dry. You’ll need about 10 cups shredded potatoes.
Crock Pot Method:
- Assemble as indicated in recipe, reserving some of the cheese to top it with. Place in a lightly greased Crock Pot.
- Heat on low for 4-5 hours or high for 3+1/2.
- Top with Cheddar and Parmesan cheese, cover until melted.
- Sprinkle with slightly crushed potato chips. (No need to toss them with butter as that's more conducive for the oven.)
Nutrition
Calories: 375kcal | Carbohydrates: 28g | Protein: 11g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 518mg | Potassium: 640mg | Fiber: 2g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 12mg | Calcium: 269mg | Iron: 1mg