Mom’s Famous Cheesy Potato Casserole (Funeral Potatoes)

Mom’s Famous Cheesy Potato Casserole is an absolute staple when it comes to Holiday cooking. This Cheesy Potato Casserole, or sometimes known as Funeral Potatoes, are made from just 4 simple ingredients and seasonings. This is the perfect side dish for any meal.

Cheesy Potato Casserole

Cheesy Potato Casserole, otherwise known as Funeral Potatoes around my neck of the woods, is just some good old fashioned comfort food. This is my own mom’s recipe, and let me tell you, it couldn’t be easier or more delicious. 

I tend to write about my mom’s recipes a lot, for good reason though, everything she makes is absolute perfection. She cooks like I do.. or rather I cook like she does? She totally cooks by feel, color and taste. She is not a recipe follower, I haven’t ever been either. Now I’m a recipe creator. 😉

I made my funeral potatoes a few times and they just weren’t as good as my mom’s, so finally I texted her to see what I was doing wrong (we can all relate to that, right?) and her reply totally cracked me up. She said she ‘put one can of this in, a regular container of that and enough cheese to make it yellow’. Guess, what, I did that (and wrote down exact measurements for you 😉) and these potatoes are lip smacking good!

If you haven’t tried any of her other recipes I have posted yet, you need to! Her dinner rolls and potato salad would be a perfect addition for Easter Dinner.

How to make Cheesy Potato Casserole

Making Cheesy Potato Casserole is really easy. First you’ll need your favorite Cream of something soup. I like to use Cream of Mushroom rather than Cream of Chicken. That is actually what I did wrong the first couple of times I was testing the recipe out. When using Cream of Mushroom, the casserole tastes much cheesier than when Cream of Chicken is used.

Cream of Mushroom soup, 1 cup of sour cream, two cups of shredded cheese, salt and pepper are combined in a large bowl. 

Once that has been mixed together, add in 1 (26 oz) package of thawed hash browns. Stir until combined. Transfer the mixture to your baking dish. This can be made into a thicker casserole by putting it into an 8×8 pan or it can be a thinner casserole if put into a 9×13 pan. The cook time will differ between the two pans. I will give instructions below for the 8×8 pan. If planning on making a thinner casserole, you won’t have to cook for as long.

My mom has always baked it as is, but a lot of people like to add cornflakes to the top for a little crunch. One time, I have even had potato chips on top of the casserole, and that, I think was my favorite. 

Bake at 350° for 45 min to one hour. The top will be browned and the internal temperature should read 165°. 

Let the casserole cool for about 5 minutes before serving.

Can I make Cheesy Potato Casserole ahead of time?

Yes!! Just mix it all together ahead of time, transfer to the baking dish and then refrigerate for up to 24 hours before baking. That way, easter morning when you are making everything else under the moon, all you’ll need to do it preheat the oven and pop it in.

What is the best way to reheat Cheesy Potato Casserole?

If only reheating one portion, I would suggest doing so in the microwave for 30 second intervals until warmed through. If wanting to reheat a large amount, I would suggest reheating them in the oven. 350° for about 30 minutes should do it. 

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Mom’s Famous Cheesy Potato Casserole

Mom’s Famous Cheesy Potato Casserole is an absolute staple when it comes to Holiday cooking. This Cheesy Potato Casserole, or sometimes known as Funeral Potatoes, are made from just 4 simple ingredients and seasonings. This is the perfect side dish for any meal.

Ingredients

• 1 (10.5 oz can) cream of mushroom soup can substitute cream of chicken
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 (26 oz bag) shredded hashbrowns thawed
• 2 cups cornflakes optional

Instructions

1. Pull the hash browns out of the freezer, and spread them on a cookie sheet and set aside on the counter. 
2. Preheat the oven to 350°.
3. In a large bowl, combine the cream of mushroom soup, sour cream, shredded cheese, salt and pepper. Stirring until completely incorporated. 
4. Add the thawed hash browns and stir to cover all of the hash browns equally. 
5. Pour the mixture into a 8×8 or 9×13 pan. Top with cornflakes, if desired. Cover with foil. 
6. Bake at 350° for 45-60 min (8×8 pan) or 30-45 min (9×13 pan). Bake with the foil on for the first half of the baking time, remove the foil for the second half. 
7. Serve immediately.