So you’ll need a bag of shredded hash brown potatoes from the freezer section (thawed), a can of cream of chicken soup (or cream of mushroom if you’re going vegetarian), shredded sharp cheddar cheese, sour cream, an onion, a few cloves of garlic, kosher salt, freshly ground black pepper, and a little butter.
Preheat the oven to 350 and then, in a large skillet, melt a tablespoon or two of butter over medium heat. Add a chopped onion and 2-3 cloves of chopped garlic and saute until the onions are translucent and the garlic is fragrant.
Remove the pan from heat and add the thawed hash browns…
some (okay, a lot of) sour cream…
the cream of chicken (or mushroom) soup…
and some (okay, a lot of) shredded sharp cheddar cheese.
Toss in some kosher salt and freshly ground pepper and then combine the ingredients well. Spread them into a 9×13″ (or similarly sized) dish.
Now, there is a serious, relevant, and ongoing debate about whether or not Funeral Potatoes should have a crunchy topping. I am firmly in the “no topping” camp–I love these because they don’t necessarily have to be served immediately and because they make awesome leftovers. When a crunchy topping is involved, both of those virtues fly out the window because the topping gets soggy. HOWEVER. If you want a crunchy topping, you can add crushed cornflakes, seasoned bread crumbs, or even crushed saltines to the casserole before you bake it.
Bake for 50-60 minutes or until the cheese is bubbly throughout and the casserole is hot in the center.
You can serve this as a main dish (kind of like mac and cheese, right?) with a salad and fruit or serve it alongside pot roast, ham, or roasted chicken. The funeral is totally optional.
Funeral Potatoes Recipe by Our Best Bites (and church kitchens around America)
- 1 small-medium onion, diced
- 2-3 cloves garlic, minced
- 1-2 Tbsp. butter
- 1 28-oz. bag shredded hash brown potatoes, thawed
- 2 c. sour cream
- 1 10-oz. can cream of chicken (or cream of mushroom) soup
- 2 1/4 c. shredded sharp cheddar cheese
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary.
- Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef. Makes 6-8 main dish or 10-12 side dish servings.