Cheesy Potato Casserole (sometimes called Funeral Potatoes) is a holiday treat that I make for Thanksgiving and Christmas dinners. I look forward to cheesy potatoes every year!
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CHEESY POTATO CASSEROLE
Let me start by saying these cheese potatoes are not health food. In any way. That is why I only make them once or twice a year. They’re very good, but very indulgent.
My aunt passed along this recipe years and I look forward to making it each holiday season, but that’s really the only time I allow myself to make it.
It’s actually the very first recipe I posted on Persnickety Plates back in 2009 so I wouldn’t lose the recipe card.
Some people call these potatoes funeral potatoes but I think most funeral potatoes recipes call for topping them with cornflakes. We opt for potato chips in this version.
- Frozen Hash Browns – You’ll need a two pound bag of frozen hash browns. I prefer the southern style cubes. You can also use shredded if you like that texture.
- Butter – You’ll use a full stick of butter – salted or unsalted will work.
- Sour Cream – One pint (16 oz) of sour cream. I use full fat because go big or go home.
- Cream of Onion Soup – I like to use cream of onion but cream of chicken will work as well (do you want chicken in your potatoes? your call) or cream of celery.
- Cheddar Cheese – Shredded cheddar.
- Onion – I use half of an onion, chopped.
- Potato Chips – Classic potato chips – Lay’s or Better Made are my go-tos.
HOW TO MAKE CHEESY POTATO CASSEROLE
First, thaw potatoes half an hour before you’re ready to make this casserole. I just let them sit on the counter.
Then, preheat your oven to 325 degrees and spray a 9 x 13 baking dish with non-stick spray and set aside.
Next, to a large skillet over medium heat, add the butter and chopped onion. Saute the onion in the butter until soft.
Then, add the soup, sour cream, and cheese to the butter-onion mixture and stir to combine and melt the cheese.
Lay the thawed potatoes into the prepared baking dish and pour the cheese mixture over the top. Use a spatula to press the cheese mixture into the potatoes.
Finally, crush your potato chips (I put them into a plastic baggie and crumble them), then pour them over the potatoes.
Bake for one hour, uncovered, until the cheese is bubbly and starts to brown around the edges.
Serve & enjoy!
WHAT TO PAIR WITH CHEESY POTATOES
Like I said, I serve these potatoes for holiday dinners, usually with turkey or ham. They would make an easy weeknight side dish but I worry about your arteries, so don’t make them *too* often 🙂
SHOULD I THAW FROZEN HASH BROWNS BEFORE COOKING
Yes, you’ll want to thaw your frozen hash browns before you cook them. This helps to remove excess moisture and helps them cook evenly. I just set them on the counter about 30 minutes before I’m ready to make the rest of the casserole.
HOW LONG ARE CHEESY POTATOES GOOD FOR?
Our cheesy potatoes rarely make it to being leftovers, but they should be good 3-5 days, covered, in the fridge. They heat up really well.
TOOLS FOUND ON AMAZON TO HELP YOU:
- 9 X 13 Baking Dish – I love dishes that come with lids for storing leftovers.
- Large Skillet – I bought this one about a year ago & so far so good.
- Spatulas – I really like heat safe silicone spatulas for sauteing.
- Onion Chopper – Because we all know chopping onions by hand can be terrible.
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Cheesy Potato Casserole
- 2 lbs frozen hash browns thawed
- 1 stick butter
- 16 oz sour cream
- 1 can cream of onion soup
- 8 oz cheddar cheese shredded
- 1/2 onion diced
- 1 cup potato chips crumbled
- Preheat your oven to 325 and spray a 9 x 13 baking dish with non-stick spray. Set aside.
- To a large skillet over medium heat, add the diced onion and butter. Saute until the butter is melted and the onions are soft.
- To the same skillet, add the sour cream, cream of onion soup, and shredded cheese and stir until fully melted and combined.
- Lay the thawed potatoes into the prepared dish and pour the cheese mixture over the top. Use a spatula to press the cheese down into the potatoes.
- Crumble the potato chips and sprinkle evenly over the top of the potatoes.
- Bake for one hour, uncovered, until the cheese is bubbly and the edges start to brown.
Originally published December 3, 2009