Funeral Potatoes
User Reviews
4.9
24 reviews
Excellent
Funeral Potatoes
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These creamy funeral potatoes can be made with fresh or frozen potatoes and baked in the oven or in the Crock Pot! They are easy to make-ahead of time and make a great recipe for a potluck!
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Ingredients
- 32 oz. bag shredded hash browns thawed and patted dry
- 1 stick butter
- 1 small onion diced
- 2 cloves fresh garlic diced
- 10.75 oz. cream of chicken soup
- 16 oz. sour cream equal to 2 cups
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 dash hot sauce
- 2 cups cheddar cheese separated (I use half mild half sharp)
Topping
- 2 cups ridged potato chips slightly crushed
- 1 Tablespoon butter melted
- 1/3 cup Parmesan Cheese grated
Garnish
- chives diced
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Instructions
- Preheat oven to 350 degrees.
Soften onions and garlic
- Melt 3 Tablespoons butter in a large saucepan over medium heat. Add the diced onions and cook for 4 minutes. Add the garlic and cook for 1 additional minute.
Assemble Casserole
- Add the remaining 5 tablespoons butter until melted. Remove from heat.
- Stir in cream of chicken soup, sour cream, salt/pepper, hot sauce. Set aside ½ cup of cheese and add the rest to the saucepan mixture.
- Use a silicone spatula to stir in the potatoes until well-combined.
- Transfer to a lightly greased 9 x 13 baking dish. Top with remaining ½ cup cheese.
Add Topping and Bake
- Combine the melted butter, potato chips, and Parmesan cheese. Spread evenly over the potatoes.
- Bake, uncovered, for 40 minutes. Let it sit for 5 minutes prior to serving. Garnish with chives if desired.
Notes
- How to thaw frozen hash browns:• Place the package in the refrigerator overnight.• Defrost them in the microwave.• Let them sit at room temperature in a large bowl for about 45 minutes.
- How to thaw frozen hash browns:
- Using Fresh Potatoes:
- Using Fresh Potatoes:
- Crock Pot Method:
- If using fresh potatoes, rinse them thoroughly with cold water and pat completely dry. You’ll need about 10 cups shredded potatoes.
- Assemble as indicated in recipe, reserving some of the cheese to top it with. Place in a lightly greased Crock Pot.
- Heat on low for 4-5 hours or high for 3+1/2.
- Top with Cheddar and Parmesan cheese, cover until melted.
- Sprinkle with slightly crushed potato chips. (No need to toss them with butter as that's more conducive for the oven.)
Nutrition Information
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Calories
375kcal
(19%)
Carbohydrates
28g
(9%)
Protein
11g
(22%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Cholesterol
53mg
(18%)
Sodium
518mg
(22%)
Potassium
640mg
(18%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
570IU
(11%)
Vitamin C
12mg
(13%)
Calcium
269mg
(27%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 11g | 22% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 53mg | 18% |
| Sodium | 518mg | 22% |
| Potassium | 640mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 269mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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