Go Back
–+ servings
These funeral potatoes are creamy and cheesy, with sour cream, onions, extra spices, and a crunchy potato chip topping. Always a hit, this cheesy potato casserole will get gobbled up quick! Great for potlucks and holidays.

Funeral Potatoes

Author Amber Brady
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Yields 12 servings

Ingredients

  • 28 oz package frozen cubed O'Brien potatoes, THAWED
  • 10.5 oz can cream of chicken soup
  • 2 cups light sour cream
  • 2 cups shredded cheddar cheese
  • 1 tsp garlic salt
  • ½ tsp ground black pepper
  • 1 Tbsp dried onion flakes
  • 1 Tbsp dried chives
  • 1 green onion, sliced
  • 2 cups crushed sour cream & onion potato chips, (measure after crushing)
  • 3 Tbsp butter, melted

Instructions

  • THAW potatoes in the refrigerator overnight, or on the counter for 1 hour.
  • Preheat oven to 375 degrees Fahrenheit.
  • In a large bowl combine the cream of chicken soup, sour cream, cheese, garlic salt, pepper, onion flakes, chives, and green onion. Stir thoroughly. Fold in the thawed O'Brien potatoes.
  • Grease a 9x13-inch baking pan with cooking spray. Spread the potato mixture inside. Cover baking dish with foil and bake for 45 minutes or until bubbly.
  • Remove foil and sprinkle with crushed potato chips. Pour melted butter over the top of the crushed chips. Return to oven and bake uncovered for an additional 10 minutes. Broil for 1-2 minutes more for a darker topping. Allow potatoes to cool for 10 minutes before serving.

Notes

*Recipe lightly altered from The Country Cook