Cheesy Potato Casserole (sometimes called Funeral Potatoes) is a holiday treat that I make for holiday dinners. I look forward to cheesy potatoes every year!
Cheesy Potato Casserole
This cheesy potato casserole is a holiday tradition for me along with Cinnamon Swirl Quick Bread and Cream Cheese Sprinkle Cookies. I generally make them for Thanksgiving, Christmas, and Easter.
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.
If you need oven room, try my crock pot cheesy potatoes!
Equipment you’ll need
- 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.
- Veggie Chopper – Because we all know chopping onions by hand can be terrible. I use this tool for everything!
Cheesy Potato Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- 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. Try my easy cream of chicken soup replacement.
- Cheddar Cheese – Shredded cheddar. I recommend shredding your own, but in a pinch, bagged works (clearly I used it below lol!)
- Onion – I use half of an onion, chopped. Have extra onions? Make crockpot french onion chicken!
- 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.
Need more casseroles in your life? Try these:
Loaded Cauliflower Casserole
Ham & Potato Breakfast Casserole
Cheesy Chicken Broccoli & Rice Casserole
One Dish Baked Salsa Chicken Casserole
Broccoli Casserole
Cheesy Potato Casserole
Ingredients
- 2 pounds frozen diced hash browns thawed
- ½ medium white onion diced
- ½ cup unsalted butter
- 16 ounces sour cream
- 10.75 ounces cream of onion soup
- 8 ounces cheddar cheese shredded
- 1 cup potato chips crumbled
Instructions
- Preheat the oven to 325°F 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.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Originally published December 3, 2009
It was decent but called for waaay too many potatoes. I couldn’t even fit all of it in the 9×13 pan the recipe called for.
You’re sure you used the right size pan? And a 2lb bag of hash browns? The pictures you’re looking at are with both & they clearly fit. I’ve made these countless times. 🤔
I’ve noticed some pans aren’t true to size, for instance I have a 9×13 that’s actually like 11×15! Anyhow, I just made it for the first time last night for the first time using a bag just short of 2 lb, 1 lb 14 oz. Everything fit perfectly!
So I used some slices of real aged cheddar from Costco in your cheesy potatoes recipe (chopped it into shreds) .. And since I couldn’t find gluten-free cream of onion soup, I improvised with almond milk, onion paste, onion powder, salt and pepper.. subbed plain Greek yogurt for sour cream… IT WAS AMAZING. I had three servings! 🤪😂😂
Those sound like excellent subs – thanks for reporting back! ❤️
This was a hit at our Easter gathering yesterday! Very delicious!
Thanks, Ann! 🙂
Does this freeze well? Is it suggested to freeze it before baking or after? I am making this for a Christmas supper out of town and want to make ahead so it can just go in the oven.
Hi Grace, yes it will freeze well. I would freeze before baking. Depending on how long travel time is, it could be thawing, then bake as directed. If baking from frozen, I’d do 400° for an hour.
CHEESY POTATO CASSEROLE
THIS IS ONE OF THE BEST POTATO CASSEROLE’S THAT I HAVE EVER MADE!!!!!!!!
THE ONLY THING THAT I ADDED WAS A PINCH OF SALT AND PEPPER. NOT NEEDED !!!!!! HOWEVER MY FAMILY IS A LITTLE HEAVY ON SALT AND PEPPER. IWILL MAKE AGAIN FOR SABBATH DINNER.
BARBARA BOWDEN
Thanks, Barbara!