Description
Classic Funeral Potatoes with Hashbrowns is a comforting and indulgent dish that combines tender potatoes, crispy hashbrowns, and a creamy, cheesy sauce for a truly irresistible flavor experience.
Ingredients
– 2 pounds russet potatoes, peeled and cubed
– 2 cups shredded hashbrowns
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1/4 cup unsalted butter, melted
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large pot, cover the cubed potatoes with water and bring to a boil. Cook for 10-12 minutes, or until the potatoes are tender. Drain and set aside.
3. In a large mixing bowl, combine the cooked potatoes, hashbrowns, cream of mushroom soup, sour cream, 1/2 cup of the shredded cheese, milk, melted butter, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
4. Transfer the potato mixture to a 9×13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded cheese over the top.
5. Bake for 30-35 minutes, or until the top is golden brown and the cheese is melted and bubbly.
6. Remove from the oven and let it cool for 5 minutes before serving.
Notes
For a richer flavor, you can use cream of chicken soup instead of cream of mushroom. You can also add diced ham or cooked bacon to the dish for extra heartiness.
- Prep Time: 15
- Cook Time: 30
- Category: Pies & Pastries
- Method: Baking
- Cuisine: American