Cozy Funeral Potatoes Casserole (Print version)

Creamy potatoes layered with cheddar and a crispy hashbrown topping, ideal for cozy meals and sharing.

# What You'll Need:

→ Potatoes & Dairy

01 - 32 oz frozen diced hash brown potatoes, thawed
02 - 2 cups shredded cheddar cheese
03 - 2 cups sour cream
04 - 1/4 cup unsalted butter, melted

→ Sauces & Seasoning

05 - 1 can (10.5 oz) condensed cream of chicken soup
06 - 1/2 cup whole milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon ground black pepper

→ Topping

11 - 3 cups frozen shredded hash browns, thawed
12 - 2 tablespoons unsalted butter, melted
13 - 1/2 teaspoon paprika

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine diced hash brown potatoes, cheddar cheese, sour cream, melted butter, cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Stir until all ingredients are evenly incorporated.
03 - Pour the potato mixture into the prepared baking dish and spread into an even, level layer using a spatula.
04 - In a medium mixing bowl, toss the thawed shredded hash browns with melted butter and paprika until evenly coated.
05 - Sprinkle the prepared hashbrown mixture evenly across the top of the casserole.
06 - Bake uncovered for 45 to 50 minutes, until the topping turns golden brown and the casserole bubbles around the edges.
07 - Remove from oven and allow to rest for 10 minutes before serving to set the layers.

# Tips from the pros:

01 -
  • It comes together in 20 minutes of actual work, then the oven does the heavy lifting while you handle everything else.
  • That golden crispy top hiding the creamy potato heaven below is the kind of surprise people don't expect from a side dish.
  • You can make it ahead, refrigerate it overnight, and bake it fresh when you need it—lifesaver for gatherings.
02 -
  • Thaw both your hash browns before mixing—frozen chunks will throw off the baking time and won't blend evenly into the creamy base.
  • Don't skip the 10-minute rest; I learned the hard way that cutting straight into a hot casserole results in a soupy, falling-apart mess.
  • If your oven runs hot, check it at 40 minutes—some ovens brown the top too fast while the center is still cold.
03 -
  • Melt your butter for the topping and toss it with the hash browns right before adding them to the dish—warm butter coats better than cold, and the topping crisps more evenly.
  • If your casserole seems dry after mixing, add milk one tablespoon at a time until it looks like loose mashed potatoes; every soup can and can of sour cream varies slightly.
  • Keep a small bowl of paprika nearby while baking so you can sprinkle a bit more on the top at 35 minutes if it's looking pale instead of golden.
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