Sour Cream and Onion Funeral Potatoes
Creamy cheesy hash brown casserole topped with crispy sour cream and onion topping. Classic comfort side dish.
Ingredients
- 32 ounces frozen shredded hash browns thawed
- 1 cup sour cream
- 1 10.5-ounce can cream of chicken soup
- 2 cups shredded cheddar cheese
- ¼ cup unsalted butter melted
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups French fried onions or crushed sour cream and onion chips
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish. In a large bowl, combine thawed hash browns, sour cream, cream of chicken soup, shredded cheddar cheese, melted butter, onion powder, garlic powder, salt, and black pepper. Mix until evenly combined. Spread mixture into prepared baking dish. Bake uncovered for 35–40 minutes until hot and bubbly. Remove from oven and sprinkle French fried onions or crushed chips evenly over the top. Return to oven and bake for an additional 10–15 minutes until topping is golden and crisp. Let rest for 5–10 minutes before serving.
Notes
Thaw hash browns completely before mixing to avoid excess moisture. Add topping during the final bake to prevent burning. Store leftovers in the refrigerator for up to 4 days or freeze without topping for up to 2 months.