Cozy Funeral Potatoes Casserole (Printable)

Creamy potato dish with cheesy sauce and crispy hashbrown topping, ideal for sharing as a hearty side.

# What You Need:

→ Potatoes & Dairy

01 - 32 oz frozen diced hash brown potatoes, thawed
02 - 2 cups shredded cheddar cheese
03 - 2 cups sour cream
04 - 1/4 cup unsalted butter, melted

→ Sauces & Seasoning

05 - 10.5 oz can condensed cream of chicken soup
06 - 1/2 cup whole milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon ground black pepper

→ Topping

11 - 3 cups frozen shredded hash browns, thawed
12 - 2 tablespoons unsalted butter, melted
13 - 1/2 teaspoon paprika

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large bowl, combine thawed diced hash brown potatoes, cheddar cheese, sour cream, melted butter, cream of chicken soup, whole milk, garlic powder, onion powder, salt, and black pepper. Mix until evenly incorporated.
03 - Transfer the potato mixture to the prepared baking dish and spread into an even layer.
04 - In a medium bowl, toss the thawed shredded hash browns with melted butter and paprika until evenly coated.
05 - Evenly sprinkle the buttered hash brown mixture over the casserole base.
06 - Bake uncovered for 45 to 50 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
07 - Remove from oven and let rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • It feeds a crowd without requiring you to fuss over individual plates or timing.
  • The crispy hashbrown top gives you texture contrast that keeps every bite interesting instead of mushy.
  • You can assemble it hours ahead and just pop it in the oven when you need it.
02 -
  • Thaw your potatoes before mixing—frozen potatoes release water as they cook, and unthawed ones will create a watery casserole no matter how thick your sauce is.
  • Taste the mixture before it goes in the oven, because the soup already contains salt and you might end up with more seasoning than you expect.
03 -
  • Let the casserole rest those ten minutes even when you're starving—it's the difference between a scoopable casserole and one that falls apart on the serving spoon.
  • For crispy hash browns that stay crispy, make sure each strand gets coated with butter and keep them on the top layer rather than mixing them into the filling.
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