Cheesy Funeral Potatoes
A rich and creamy cheesy potato casserole made with hash browns, cream of chicken soup, sour cream, cheese, bacon, and seasonings, finished with a crispy fried onion topping.
Ingredients
- 1 (30 oz. approx) bag shredded hash brown potatoes or southern style hashbrowns with onion and peppers thawed
- 2 cans cream of chicken soup
- 1 cup sourcream or plain yogurt
- 2 cups grated cheese (I use the fiesta mix)
- 2 Tablespoon dried onion
- 1 2.5 oz. Real Bacon Pieces
- salt & pepper, to taste (I use about 1/2 Tablespoon each)
- 1 pkg fried onions
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray.In a large bowl, combine hash browns, cream of chicken soup, sour cream, shredded cheese, dried onion, bacon bits, salt, and pepper. Stir until evenly mixed.Spread mixture evenly in the prepared baking dish. If desired, sprinkle a little extra cheese over the top.Bake uncovered for 45–60 minutes, until hot, bubbly, and lightly golden.Sprinkle crispy fried onions over the top during the last 10 minutes of baking.Remove from oven and allow to rest for 5–10 minutes before serving.
Notes
- Thawing frozen hash browns before baking can reduce cook time.This casserole can be assembled up to 24 hours ahead and refrigerated until ready to bake.Optional add-ins include diced bell peppers, broccoli, or green onions.The fried onion topping can be replaced with crushed potato chips or buttery bread crumbs if preferred.Leftovers store well in the refrigerator for 3–4 days and reheat best covered.
