Cozy Funeral Potatoes Casserole (Print View)

Creamy casserole with tender potatoes and a crispy cheesy hashbrown topping, ideal for shared meals.

# Components:

→ 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

# Directions:

01 - Preheat oven to 350°F and 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, 1/4 cup melted butter, cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until ingredients are evenly distributed
03 - Pour the potato mixture into the prepared baking dish and spread into an even, level layer
04 - In a medium bowl, toss the thawed shredded hash browns with 2 tablespoons melted butter and paprika until fully coated
05 - Evenly distribute the seasoned hash brown mixture over the casserole base
06 - Bake uncovered for 45 to 50 minutes until the topping turns golden brown and the casserole bubbles around the edges
07 - Remove from oven and allow to rest for 10 minutes before serving

# Expert Advice:

01 -
  • It comes together in twenty minutes, then the oven does the heavy lifting while you relax or prep other dishes.
  • The creamy interior and crispy top create a texture contrast that keeps people coming back for seconds.
  • Nobody asks what's in it—they just ask for the recipe, every single time.
02 -
  • Don't skip thawing the hash browns—frozen ones release moisture unevenly and can make the casserole watery or create cold pockets.
  • The casserole will look slightly underdone before it goes in the oven; that's correct, because it finishes cooking as the potatoes absorb the liquid and the sauce thickens.
03 -
  • Squeeze the thawed hash browns hard in a clean kitchen towel to remove excess moisture—dry potatoes brown and crisp instead of steam and soften.
  • Taste the raw filling before baking and adjust salt and pepper to your preference; seasonings mellow slightly during cooking, so be generous.
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