Cheesy Funeral Potatoes
Ingredients
The base
-
1
small-medium
onion, diced
-
2-3
cloves
garlic, minced
-
1-2
tablespoons
butter
-
1
28-30 ounce bag
shredded hash brown potatoes, thawed
-
1
16 ounce container
sour cream
-
1
10 ounce can
cream of chicken or cream of mushroom soup
-
8
ounces
shredded sharp cheddar cheese
-
¾
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
Optional toppings
-
to taste
crushed cornflakes, seasoned bread crumbs, or crushed Ritz/saltine crackers
Instructions
- Preheat the oven to 350°F.
- Melt butter in a large skillet over medium heat, then sauté the onion and garlic until translucent and fragrant.
- In a separate bowl, combine sour cream, cream of chicken soup, salt, and pepper.
- Remove the skillet from heat and mix in the thawed hash browns, sour cream mixture, and cheese until well combined.
- Transfer the mixture to a baking dish if not using the skillet.
- If desired, add a crunchy topping before baking.
- Bake for 50-60 minutes until the cheese is bubbly and the casserole is heated through.
Nutrition Facts (estimated)
Servings
10-12
Calories
250
Total fat
14g
Total carbohydrates
27g
Total protein
7g
Sodium
500mg
Cholesterol
30mg
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