Cozy Funeral Potatoes Casserole (Print Version)

Creamy casserole with tender potatoes and a crunchy hashbrown topping, ideal for gatherings and cozy meals.

# What You'll Need:

→ Potatoes & Dairy

01 - 1 bag (32 oz) frozen diced hash brown potatoes, thawed
02 - 2 cups shredded cheddar cheese
03 - 2 cups sour cream
04 - 1/4 cup unsalted butter, melted

→ Sauces & Seasoning

05 - 1 can (10.5 oz) condensed cream of chicken soup, or cream of mushroom for vegetarian
06 - 1/2 cup whole milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon ground black pepper

→ Topping

11 - 3 cups frozen shredded hash browns, thawed
12 - 2 tablespoons unsalted butter, melted
13 - 1/2 teaspoon paprika

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine diced hash brown potatoes, cheddar cheese, sour cream, melted butter, cream soup, milk, garlic powder, onion powder, salt, and black pepper. Stir until evenly combined.
03 - Pour the potato mixture into the prepared baking dish and spread into an even layer using a spatula.
04 - In a medium mixing bowl, toss thawed shredded hash browns with melted butter and paprika until fully coated.
05 - Evenly distribute the seasoned hash brown mixture over the casserole base.
06 - Bake uncovered for 45 to 50 minutes, until the topping is golden brown and the casserole bubbles around the edges.
07 - Remove from oven and let rest for 10 minutes before serving to allow the casserole to set.

# Expert Advice:

01 -
  • The contrast between the silky creamy filling and the shatteringly crisp topping will have you reaching for seconds before anyone else finishes first.
  • It's practically foolproof even if you're cooking for a crowd and feeling a little overwhelmed.
  • You can make it hours ahead and just slide it in the oven when guests arrive, which is honestly a lifesaver.
02 -
  • Squeeze out excess water from the thawed hash browns with a clean towel, or your casserole will turn watery and the topping won't crisp properly.
  • Don't skip the 10-minute rest—it's the difference between a casserole that holds together and one that's too loose when you serve it.
03 -
  • Block shredding your own cheese instead of using pre-shredded gives you a silkier sauce because there's no anti-caking agent interfering with the melt.
  • If the topping starts browning too quickly, tent the casserole loosely with foil for the last 15 minutes and remove it for the final few minutes to re-crisp.
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