Better Funeral Potatoes
Indulge in the ultimate comfort food with this rich, creamy, cheesy hash brown casserole. Each bite is packed with tender, buttery potatoes coated in a velvety blend of cheddar cheese, tangy sour cream, and savory onions. The golden, crispy topping of crushed chips adds the perfect crunch, balancing the dish’s irresistibly gooey center. Warm, cheesy, and deeply satisfying — this casserole is a crowd-pleaser for any occasion.
Tasty Team
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
5 minutes
5 min
Cook Time
1 hr 5 min
1 hr 5 min

Total Time
1 hr 10 min
1 hr 10 min
Prep Time
5 minutes
5 min
Cook Time
1 hr 5 min
1 hr 5 min
Ingredients
for 10 servings
- 2 lb frozen southern-style diced hash brown potatoes
- 2 (10½-ounce) cans creams of chicken soup
- 3 cups shredded sharp cheddar cheese
- 1 ½ cups (12 ounces) sour cream
- ½ cup diced yellow onions
- 1 stick (½ cup) unsalted butter, melted, plus more for greasing
- salt, to taste
- pepper, to taste
- 1 cup crushed potato chips
Nutrition Info
- Calories 765
- Fat 55g
- Carbs 41g
- Fiber 3g
- Sugar 2g
- Protein 26g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking dish with butter.
- Place the hash browns in a large bowl, and let thaw at room temperature for 30 minutes.
- Stir together the soup, cheese, sour cream, onions, and melted butter in a large bowl until well combined. Season with salt and pepper to taste. Stir in the thawed hashbrowns until fully incorporated.
- Transfer the mixture to the prepared baking dish and spread evenly. Top with the crushed chips.
- Bake for 45–55 minutes or until the top is golden brown and the potatoes are fork-tender. Remove from the oven, and let cool for 5–10 minutes.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
