Rule #297: Don’t let the name fool you.
Funeral Potatoes (or Cheesy Potatoes, Party Potatoes, Buffet Potatoes, Cheesy Potato Casserole, the list goes on) may have an ominous name, but they have an absolutely delicious, comforting flavor! A family friend of ours gave me the idea to top the casserole with kettle chips, and I’m so glad she did! It really adds a crunchy texture to the creamy potatoes underneath. Our kids gobble these up, too, making for an easy lil’ side dish sans the bartering with them to take a bite!
Those salty, crunchy kettle chips on top of the delightfully creamy and comforting hash brown potatoes make for the perfect combination!
Funeral Potatoes Assembly
First, melt the butter in a small saucepan. Allow to cool slightly and set aside.
Next, mix together the thawed hash brown potatoes with half the melted butter, 2 cups sour cream, 1 can cream of chicken soup, 1/2 tsp. garlic powder, 1/4 tsp. onion powder, 1/2 tsp. Kosher salt, 1/8 tsp. freshly ground black pepper, and 2 cups shredded cheddar cheese. Stir until combined.
Then, spread everything into an even layer in a greased 9×13 casserole dish.
Funeral Potatoes Topping
Now, in a large Ziploc bag, dump in about 2-3 cups salted kettle chips. Close the bag and crush the chips into bits. Perfect time to get that aggression out.
Next, mix the crushed kettle chips with remaining melted butter. Sprinkle on top the hash brown mixture in the casserole dish.
Bake and Serve the Funeral Potatoes
Finally, bake at 350, uncovered, for 40-45 minutes, until golden brown on top. Allow to cool for 10 minutes before serving.
I like to garnish our Funeral Potatoes with some chopped green onion not only for the flavor, but for the beautiful color as well.
There’s nothing like this comforting potato casserole to make any event a little more special.
This easy side dish would be perfect at a pot luck gathering, too! They also pair well with:
Savory Slow Cooker Pork Tenderloin
Garlic and Mushroom Pork Chops
Garlic Parmesan Roasted Shrimp
Chicken in Mustard Cream Sauce
- 1 32-oz. bag Southern-style frozen hash brown potatoes, thawed*
- ½ cup (1 stick) unsalted butter, melted (divided 4 tbs. and 4 tbs.)
- 2 cups sour cream
- 1 (10.75-oz.) can cream of chicken soup
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- ½ tsp. Kosher salt
- 1/8 tsp. freshly ground black pepper
- 2 cups mild cheddar cheese shredded
- 2-3 cups salted kettle chips crushed
- ¼ cup green onions chopped (optional)
- Preheat oven to 350.
- In a large bowl, mix the hash browns, ¼ cup (4 tbs.) melted butter, sour cream, cream of chicken soup, garlic powder, onion powder, Kosher salt, freshly ground black pepper, and cheddar cheese. Stir until well combined.
- Spray a 9”x13” casserole dish with cooking spray. Pour the hash brown mixture into an even layer into the dish.
- In the same bowl you made the hash brown mixture, combine the remaining ¼ cup (4 tbs.) butter and the crushed kettle chips. Toss until chips are well coated.
- Spread the buttered kettle chips over the hash brown mixture. Bake, uncovered, at 350 for 40-45 minutes, until golden on top.
- Allow to rest 10 minutes before serving. Garnish with green onions, if desired.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.