Description
Hashbrown casserole, aka Funeral Potatoes, is a creamy cheesy family favorite. The easy recipe comes together in minutes and is a celebrated side dish at any family dinner, potluck or holiday gathering.
Ingredients
Units
Scale
- 32 oz. bag frozen shredded hashbrowns
- 2 cups (8 oz.) cheese, grated (I used half Extra Sharp Cheddar cheese and half Colby Jack cheese)
- 1 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup butter, melted
- 1/2 cup red onion, minced
- black pepper, to taste
Instructions
- Thaw the hashbrowns in the bag overnight in the fridge. Drain off any liquid after thawing.
- Spray a 9×13 pan with pan spray and preheat the oven to 350°.
- Melt 1/2 cup butter and mince the onion.
- Grate the cheese and set aside 1/2 cup for topping the casserole.
- In a large mixing bowl, stir together all ingredients except the 1/2 cup of cheese. Be sure to incorporate everything well. Because the hashbrowns are frozen it will take a little extra stirring to get everything well combined.
- Transfer the hashbrown casserole mixture to the prepared baking pan, spreading it evenly.
- Sprinkle the reserved cheese over the top of the casserole.
- Bake uncovered in a 350° oven for 50 – 60 minutes or until the casserole is browned on top, bubbly around the edges and has an internal temperature of 165°.
- Prep Time: 10 min
- Cook Time: 1 hour
- Category: Side Dish, Casserole, Vegetables
- Method: Baking
- Cuisine: American