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Easy Cheesy Funeral Potatoes


  • 15 oz 1/2 bag frozen shredded hash browns
  • 1 10 oz can cream of chicken soup
  • 1/2 stick butter melted
  • 1 cup sour cream
  • 1 tbsp dried onion
  • salt and black pepper to taste
  • 1 1/3 cups Cheddar cheese shredded


  • Add soup, butter, sour cream, and seasonings to a saucepan and cook on medium heat until melted.
  • Mix in 1/3 cup of shredded cheese until melted. 
  • Pour the shredded hashbrowns into a greased baking dish. 
  • Pour the cheesy soup mixture over the potatoes and mix well.
  • Top with remaining shredded cheese and cover with foil.
  • Bake at 350 degrees for about 45 minutes or until bubbly in the center.