Funeral potatoes with creamy hashbrowns and crunchy french-fried onions. Easy to make yet hearty and tasty, this cheesy potato casserole is perfect for crowd-pleaser!
Servings 8 Servings
- 1 package (30 ounces) frozen hash browns, thawed and drained well
- 1 can (10.5) ounces cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheese
- 2 cups french-fried onions
- 1 teaspoon salt
- 1/4 teaspoon pepper
In a large bowl, combine hash browns, cream soup, sour cream, shredded cheese, salt, and pepper. Stir until well-incorporated.
Lightly grease a 9 x 13 casserole dish with non-stick cooking spray or melted butter. Transfer potato mixture to pan, using a spatula to spread evenly.
Top with french-fried onions.
Cover tightly with foil. Bake, uncovered, in a 350 F oven for about 40 to 50 minutes or until bubbly and golden. If the top is browning too quickly, loosely tent with foil.
Remove from oven and let stand for about 5 minutes. Serve hot.
Calories: 326kcal | Carbohydrates: 17g | Protein: 9g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 47mg | Sodium: 882mg | Potassium: 208mg | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 3.7mg | Calcium: 245mg | Iron: 1.1mg