Cheesy Funeral Potatoes
Creamy, cheesy funeral potatoes made with frozen diced potatoes and cream of chicken soup, topped with buttery Ritz crackers. Made for holidays, potlucks, and feeding a crowd, with a small batch for two in the notes.
Ingredients
- 1 30–32 oz bag frozen diced hash browns, thawed
- 1 10.5 oz can cream of chicken soup
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- ½ cup chopped yellow onion
- 1 stick 8 tablespoons butter, divided
- 1 sleeve Ritz crackers crushed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Grease a 9x13 baking dish or foil pan.
- Melt 5 tablespoons of the butter in a small skillet over medium heat. Add the onion and cook until soft and translucent, 4–5 minutes.
- In a large bowl, stir together the cream of chicken soup, sour cream, onion and butter, smoked paprika, garlic powder, and cayenne if using. Season with salt and pepper and taste.
- Fold in the thawed potatoes and shredded cheddar until evenly coated.
- Spread the mixture evenly in the prepared pan.
- Melt the remaining 3 tablespoons of butter and toss with the crushed crackers. Scatter over the top.
- Bake uncovered for 45–50 minutes, until bubbling at the edges and golden on top. If the topping browns too quickly, cover loosely with foil.
Notes
Small Batch Funeral Potatoes for Two (serves 2–3)
- 2 cups frozen diced hash browns, thawed
- ¼ can (about 5 tablespoons) cream of chicken soup
- ½ cup sour cream
- ½ cup shredded cheddar
- ¼ cup finely chopped yellow onion
- 4 tablespoons butter, divided
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch of cayenne, optional
- Salt and pepper, to taste
- 8–10 Ritz crackers, crushed (about ¼ sleeve)
- Preheat the oven to 350°F. Grease an 8x8 pan or two mini loaf pans.
- Melt 2 tablespoons of the butter in a small skillet and cook the onion until soft, 3–4 minutes.
- In a medium bowl, stir together the soup, sour cream, onion, and butter, and seasonings. Season with salt and pepper and taste.
- Fold in the potatoes and cheese, then spread in the prepared pan.
- Toss the crackers with the remaining 2 tablespoons of melted butter and scatter over the top.
- Bake uncovered for 30–35 minutes, until golden and bubbling.
- Freeze it. Portion it into a small container or silicone ice cube tray. It keeps for up to 3 months and is already measured for your next small batch.
- Stir it into eggs. A spoonful or two makes scrambled eggs or a small egg bake creamier.
- Toss it with rice or noodles. Loosen it with a splash of milk or broth, and add frozen peas or leftover chicken if you have them.
- Make a single pot pie. Mix it with leftover chicken and frozen vegetables, spoon into a ramekin, top with biscuit dough or puff pastry, and bake until bubbly.
- Turn it into soup. Thin it with broth or milk and add cooked rice, chicken, or vegetables for a quick bowl for one.