Cheesy Funeral Potatoes
Creamy, cheesy, and topped with buttery Ritz crackers, these Funeral Potatoes are a comforting side dish made easy with frozen hash browns, and cream of chicken soup.. Perfect for holidays, potlucks, or feeding a hungry crowd.
Ingredients
- 1 30–32 oz bag frozen diced hash browns, thawed
- 1 can 10.5 oz cream of chicken soup
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- ½ cup chopped onion
- 1 sleeve Ritz crackers crushed
- 1 stick 8 tablespoons butter, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish or foil pan.
- Sauté the onions: In a small skillet, melt 5 tablespoons of butter over medium heat. Add chopped onion and cook until soft and translucent, about 4–5 minutes.
- Mix the casserole: In a large bowl, combine thawed hash browns, cream of chicken soup, sour cream, shredded cheese, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ¼ teaspoon cayenne pepper (if using), and the sautéed onions. Season with salt and pepper.
- Spread the mixture evenly in your prepared pan.
- Make the topping: In a small bowl, mix the crushed Ritz crackers with the remaining 3 tablespoons of melted butter. Sprinkle over the top of the casserole.
- Bake uncovered for 45–50 minutes, until hot and bubbly with a golden topping.
Notes
Cooking for Two
Scaled-Down Version (serves 2–3):- 2 cups thawed frozen diced hash browns
- ½ cup sour cream
- ½ cup shredded cheddar
- ¼ can (about 5 tablespoons) cream of chicken soup
- ¼ cup finely chopped onion
- 4 tablespoons butter, divided
- Salt and pepper, to taste
- ¼ sleeve Ritz crackers, crushed (8-10 crackers)
- Preheat oven to 350°F. Grease an 8x8 pan or two mini loaf pans.
- In a small skillet, melt 2 tablespoons of butter and sauté the onions until soft, 3–4 minutes.
- In a medium bowl, combine thawed hash browns, cream of chicken soup, sour cream, shredded cheese, ¼ teaspoon garlic powder, ¼ teaspoon smoked paprika, and a pinch of cayenne pepper (if using), and the sautéed onions. Season with salt and pepper.
- Spread in prepared pan(s).
- Combine crushed crackers with the remaining melted butter and sprinkle on top.
- Bake for 30–35 minutes, or until golden and bubbly.
Leftover Tip
What to Do with the Rest of the Cream of Chicken Soup If you’re making the small-batch version, you’ll only need about ¼ of a standard 10.5-oz can of cream of chicken soup. Here are a few easy ways to use up the rest so it doesn’t go to waste: 1. Freeze it for next timeSpoon the leftover soup (about 6–7 tablespoons if you used a quarter can) into a small airtight container or silicone ice cube tray. It’ll keep in the freezer for up to 3 months and you’ll already have it portioned out for the next time you make Funeral Potatoes or another small-batch casserole. 2. Add it to scrambled eggs or a breakfast bake
Stir a tablespoon or two into scrambled eggs or a small egg bake. It adds creaminess and a little savory boost. 3. Stir into rice or noodles
Mix it into hot cooked rice or egg noodles with a bit of milk or broth for a quick side dish. Toss in frozen peas or leftover chicken if you’ve got it. 4. Make a single-serving pot pie
Combine the soup with leftover shredded chicken and frozen mixed veggies, then spoon into a ramekin and top with biscuit dough or puff pastry. Bake until bubbly and golden. 5. Use as a base for soup
Thin it out with a bit of broth or milk and toss in a handful of cooked rice, chicken, or veggies for a quick creamy soup for one.