Easy Cheesy Funeral Potatoes

This easy cheesy funeral potatoes recipe with is extra creamy, cheesy, and made with simple pantry staples for the fastest prep and most reliable results every time. With just minutes of prep and a crispy golden topping that never gets soggy, this crowd-pleasing side dish is perfect for holidays, potlucks, and make-ahead family dinners.

Best Cheesy Funeral Potatoes

I know this is a bold statement, but truly, these are the BEST cheesy funeral potatoes. Yes, there are thousands of funeral potato recipes out there, but let me help you out, just make this recipe. I spent years perfecting this recipe, and now everyone always asks me to make these potatoes for any occasion. The secret to the best cheesy funeral potatoes is the combination I use of cream cheese, sour cream and cheddar cheese. This deadly combination will make you want to eat the whole pan and give no regard to how many calories that might be.

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Cheesy Funeral Potatoes?

• Hashbrowns – Hashbrowns are the best option for these funeral potatoes because they are precooked and don’t take forever to cook.
• Condensed Cream of Chicken Soup – I add cream of chicken soup because it makes the potatoes extra creamy, adds great flavor, and helps everything bake up perfectly soft.
• Sour Cream – Sour cream helps to balance the richness of the cheese and everything else. It also adds a creamy texture.
• Cream Cheese – I started adding cream cheese to my funeral potatoes a few years ago. My kids don’t like sour cream, so they didn’t love the potatoes. To appease picky eaters, I started adding cream cheese and it’s been a game changer. It makes these potatoes rich, delicious and not as tart as the sour cream made it before.
• Shredded Cheddar Cheese -Please for the love of everything holy, use brick cheddar cheese and shred it by hand. I know it’s more work than just buying the pre-shredded stuff but, the pre-shredded stuff has a coating on it to keep it from clumping in the bag. This makes it so that the cheese doesn’t get melty and gooey and delicious in these potatoes. So, to get the best funeral potatoes everytime, use the other kind.
• Butter – Butter makes everything better. Period.

seasonings

• Onion Powder
• Salt
• Pepper

Tools You’ll Need

• Spatula
• Large Mixing Bowl
• Hand Mixer
• Measuring Cups & Spoons
• Liquid Measuring Cup
• 9×13″ Baking Pan
• Cheese Shredder

Cheesy Funeral Potatoes Recipe

1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, combine the sour cream and cream cheese. Use a hand mixer to beat until smooth and creamy.
3. Add the melted butter, seasonings, and cheese, and mix until fully combined.
4. Mix in the thawed hash browns and stir until evenly coated.
5. Lightly spray a 9×13-inch baking dish with cooking spray. Transfer the mixture to the dish and spread it into an even layer. (If desired, sprinkle more cheese over the top.)
6. Bake for 45–50 minutes, or until the top is golden brown and bubbly.
7. Remove from the oven and let cool slightly before serving.
8. Serve warm and enjoy!

Storage and Freezer Directions

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm larger portions in the oven at 325°F until heated through.

Freezer:
To freeze before baking, assemble the funeral potatoes as directed, then let the mixture cool completely. Cover tightly with plastic wrap followed by a layer of aluminum foil and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, remove the plastic wrap, cover with foil, and bake at 375°F until hot and bubbly, uncovering the last 10–15 minutes to brown the top.

Try More of My Easy Recipes