Cozy Funeral Potatoes Casserole (Print Version)

Comforting cheesy potatoes with a crispy hashbrown topping, perfect for sharing and easy cooking.

# What You'll Need:

→ Potatoes & Dairy

01 - 1 bag (32 oz) frozen diced hash brown potatoes, thawed
02 - 2 cups shredded cheddar cheese
03 - 2 cups sour cream
04 - 1/4 cup unsalted butter, melted

→ Sauces & Seasoning

05 - 1 can (10.5 oz) condensed cream of chicken soup
06 - 1/2 cup whole milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon ground black pepper

→ Topping

11 - 3 cups frozen shredded hash browns, thawed
12 - 2 tablespoons unsalted butter, melted
13 - 1/2 teaspoon paprika

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large bowl, combine diced hash brown potatoes, cheddar cheese, sour cream, melted butter, cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Mix until evenly incorporated.
03 - Pour the potato mixture into the prepared baking dish and spread into an even layer.
04 - In a medium bowl, toss the thawed shredded hash browns with melted butter and paprika until evenly coated.
05 - Evenly distribute the buttered hash brown mixture over the casserole base.
06 - Bake uncovered for 45 to 50 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
07 - Remove from oven and let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • It's pure comfort on a plate, the kind of dish that makes people feel cared for without you having to fuss all day.
  • You can prep everything the night before and just pop it in the oven, which means you're actually present at the party instead of stuck in the kitchen.
  • The texture contrast between the creamy center and crispy hashbrown top is genuinely addictive and keeps people guessing what your secret is.
02 -
  • If your casserole comes out soupy, you either didn't thaw and squeeze out the potatoes, or you added the milk without checking the soup consistency first. Start with less milk and add more if needed.
  • The topping will only stay crispy if you bake it uncovered, and those last 5 minutes really matter for the color change from pale to golden.
03 -
  • Squeeze your thawed potatoes in a clean kitchen towel to remove excess moisture before mixing, which prevents the casserole from becoming watery and gluey.
  • Use melted butter rather than softened because it coats ingredients more evenly and mixes more smoothly into the cold sour cream.
Go Back