Cheesy Hashbrown Potato Casserole (Funeral Potatoes)

This casserole is sometimes called Funeral Potatoes because whenever you go to a funeral luncheon at church, you will most likely see this side dish. Our family enjoys this at Easter and Thanksgiving, too. So cheesy and so creamy!  Sometimes I make this recipe and split it into two separate pans and freeze one for later.  

2 lb bag (32 oz) frozen shredded hashbrowns.  I use Wal-Mart brand Southern Style Hash Browns (cubed potatoes-no onions or peppers)

2 - 10.75 oz cans cream of chicken soup 

2 cups sour cream

1/3 cup chopped onions

1/4 tsp salt

1/4 tsp pepper

2 cups (8 oz) shredded cheddar cheese

Topping:

2 cups (50 crackers) Ritz crackers or corn flakes, crushed

1/2 cup melted butter

Pre-heat oven to 350F degrees.

Lightly grease a 9x13 pan with non-stick cooking spray.

Place half of the bag of hashbrowns in the prepared pan.

In a medium bowl, combine the soup, sour cream, onions, salt and pepper.

Gently spoon half of this mixture over the hashbrowns in the pan.

Sprinkle 1 cup of cheese over the soup mixture.

Add the remainder of the hashbrowns on top.  

Spoon over remaining soup mixture and the other half of the cheese.

Crush the Ritz crackers and combine with the melted butter.  Sprinkle over the top of the casserole.

Bake at 350F degrees for 45 to 55 minutes until casserole is hot in the center.

*Tip: If you wish to freeze this dish, prepare the recipe as directed.  Instead of baking it, cover tightly with foil and place in the freezer.  It should be good for up to 30 days.

Remove it from the freezer 24 hours or more before you want to bake it and place it in the fridge to thaw.  Bake as directed.

*Tip:  Instead of frozen hashbrowns, I have also made this using 2 lbs. Russet potatoes cut into 1" cubes.  Boil until fork-tender.

Serves 12

Source: Six Sisters

Janice