Cheesy Potato Casserole is a crowdpleaser at any party or holiday gathering. This is a VERY simple, but SO delicious recipe for Funeral Potatoes that has been in my family for over 40 years. My grandma makes this dish for most every family dinner and there’s never leftovers!
Why is this cheesy potato casserole sometimes called Funeral Potatoes? Because this dish has become a staple at funeral luncheons. And since it’s so yummy, it’s a side that’s great to have for the holidays with some of our other favorite sides. My grandma also likes to make this all year long because these potatoes are that good – and simple! Potatoes aren’t just for funerals anymore 😉
Ingredients For Cheesy Potato Casserole
You only really need 4 ingredients and a 9×13″ casserole dish to make this delicious, no-fail potato casserole! But there are lots of fun variations to make this easy, cheesy baked hash brown masterpiece even more special (keep reading).
- Frozen diced hash brown potatoes (one 30-32 ounce bag)
- Can of cream of chicken soup
- Sour cream
- Shredded cheddar cheese
How Do You Make Cheesy Potato Casserole
Before getting started, I would recommend giving the frozen hash browns about 20-30 minutes to thaw a bit. They don’t have to be completely thawed, but giving them a bit of time to thaw makes them easier to stir with all of the other ingredients.
Preheat oven to 350ºF and grease a 9×13″ casserole dish or other similar size glass baking dish and set aside. Add all ingredients to a large mixing bowl.
Stir all of the ingredients together until well combined.
Pour the potato casserole ingredients into the baking dish and bake for one hour. Garnish with diced green onion, parsley or chives and serve hot.
Variations of Funeral Potatoes
- Cheesy Potato Casserole with bacon: toss cooked bacon in with the potatoes, or scatter it over the top to become extra crispy in the oven. I would use about 4 slices.
- Cheesy Potato Casserole without sour cream: make a lighter version and sub out Greek yogurt for some or all of the sour cream.
- Cheesy Potato Casserole with corn flakes: Many versions of Funeral Potatoes actually include some type of crispy topping. You can use about 3 cups crushed cornflakes. Don’t have cornflakes? Other tasty topping ideas would be Ritz cracker crumbs, panko bread crumbs, crushed croutons, crispy fried onions, or crumbled potato chips.
- Cheesy Potato Casserole with ham: Add diced ham to turn this side dish casserole into the main course.
- Cheesy Potatoes with cream of mushroom soup: it’s easy to make this recipe vegetarian with a condensed soup like cream of mushroom, cream of celery, or cream of broccoli.
- Mexican Cheesy Hash Brown Casserole: Add a small can of green chilies, some ground taco meat, and a diced red pepper right in with the potatoes for a Mexican twist.
Can You Freeze Funeral Potatoes?
You can freeze funeral potatoes before you bake them and for up to 3 months. When you’re ready to bake the dish, thaw it in the refrigerator and bake as normal.
Can Cheesy Potato Casserole Be Made Ahead Of Time?
Cheesy Potato Casserole is the perfect make-ahead dish! Prepare this hash brown potato recipe up to a day in advance. You can do this one of two ways. One way is to assemble the casserole and store it covered in the fridge until you’re ready to bake. Let the casserole come to room temperature before baking. The second way is to go ahead and bake the casserole. Let it cool completely and then store in the fridge. When you’re ready to serve it, let the casserole come to room temperature and then heat it in the oven for about 15 minutes and until it is warmed through. This potato casserole is great leftover!
Craving More Potato Recipes? Try These Favorites:
If you make this cheesy potato recipe, I’d love to see how it turned out. Tag @lifebylanden on Instagram with a picture of your creation. It’s so fun to see what you’re cooking up!
Cheesy Potato Casserole (Funeral Potatoes)
- 1 (30-32 ounce) package Frozen Diced Hash Browns (I use Ore-Ida brand)*
- 1 (8 ounce) container sour cream
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- Preheat oven to 350ºF.
- Combine slightly thawed potatoes, sour cream, soup and cheese in a large mixing bowl. Stir until completely combined. Transfer mixture into a greased 9x13" baking dish.
- Bake uncovered at 350ºF for about 60 minutes. Serve warm.