These cheesy, delicious potatoes make for the perfect comfort food! Funeral potatoes are always a crowd favorite. They are made with shredded hashbrowns, cheese, butter, and crispy onions! The added crunch to the gooey potatoes makes for a yummy side dish. This recipe pairs well with meats, BBQs, Sunday dinners, or special occasion luncheons. Make it with me!
Why are they called funeral potatoes?
I’m from Utah, and I believe this recipe is a Utah thing!
This dish is named funeral potatoes because they are a great recipe to take to a funeral luncheon or other special occasion. It’s a comforting, potato dish that serves a crowd.
It’s easy to throw together and you know that everyone will enjoy a serving or two!
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What You’ll Need to Make Funeral Potatoes
- 1/2 cup butter
- 1 small white onion, diced
- 1 (2 lb) bag of frozen cubed or shredded hash browns
- 2 cups sour cream
- 2 1/2 cups shredded sharp cheese, divided
- 2 10.5 ounce cans cream of chicken soup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups crispy onions
PRO TIP
Let me tell you, not all funeral potatoes are created equal.
Have you ever tried a variety of different funeral potatoes, and found that some are really good and other recipes are a little off? Yeah, I have too, and I can tell you what’s going on.
You MUST MUST MUST cook the onions before adding them to this casserole dish! Really, it is worth the time it will take you to saute the onions in some butter on the stovetop until they are soft and translucent.
Otherwise, the onions aren’t going to cook in the casserole dish and you’ll be left with crunchy, chewy onion bits that are less than appetizing.
Above all, cook the onions.
As a matter of fact, you should ALWAYS cook your onions before adding them to any sort of dish like this. If you are making potatoes, enchiladas, casseroles, and other oven-baked dishes that call for onions, onions should be cooked first. You’ll thank me for making this swap!
Funeral Potatoes
These cheesy, delicious potatoes make for the perfect comfort food! Funeral potatoes are always a crowd-favorite dish and they are so easy to make!
Ingredients
- 1/2 cup butter
- 1 small white onion, diced
- 1 (2 lb) bag of frozen cubed or shredded hash browns
- 2 cups sour cream
- 2 1/2 cups shredded sharp cheese, divided
- 2 10.5 ounce cans cream of chicken soup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups crispy onions
Instructions
- Preheat oven to 350 degrees.
- To a saucepan on medium heat, add the butter and onion and cook until the onion is soft and translucent.
- In a large bowl, add the hash browns, sour cream, 2 cups cheddar cheese, cream of chicken soup, salt, pepper, and the cooked onion and butter mixture. Mix together well.
- Add the potatoes to a prepared 9x13 baking dish. Cover and bake potatoes for 50 minutes.
- Cover the top of the casserole with the additional 1/2 cup of shredded cheese and crispy onions and bake an additional 10 minutes until the potatoes are bubbling and the top has browned. Enjoy!
Notes
*you can also top this recipe with cornflakes tossed in melted butter rather than crispy onions if you'd like.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 345Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 70mgSodium: 571mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 9g
