Easy Cheesy Potato Casserole (Funeral Potatoes)
This easy potato casserole is a hit for the holidays and dinners with your family and friends. It's so easy to make and everyone loves it!
Servings: 15 people
Calories: 131kcal
Ingredients
- 3 tablespoons butter
- 1 cup yellow onion diced into 1/2" pieces
- 20-24 ounces frozen shredded potatoes Most of a 30 oz bag- No need to thaw
- 1 10-ounce can cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheese (divided)
- 2 teaspoons garlic salt
- 1 cup chicken broth
Instructions
- Preheat the oven to 350 degrees.
- Spray the inside of a 9" x 13" baking dish with nonstick cooking spray.
- In a skillet over medium heat, add the butter. Once melted, add the onion and cook, stirring frequently, until the onion lightly caramelizes—about 5 minutes. Set aside.
- In a large mixing bowl, add the shredded potatoes, cream of mushroom soup, sour cream, 1½ cups shredded cheese, cooked onions, garlic salt, and chicken broth. Stir until well mixed.
- Spread the potato mixture into your prepared 9" x 13" baking dish and sprinkle the remaining 1/2 cup cheese evenly over the top.
- Put in the oven and bake, uncovered, for 30-40 minutes or until the edges are bubbly and lightly golden brown. Remove from the oven and enjoy!
Video
Notes
Storing leftovers: store leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
Reheating: Place the desired amount of potatoes in a microwave-safe bowl and heat for 1 minute, stir and heat again until warm. Or, place in a preheated oven until warm.
Slow cooker time on high. The 2–3 hours on high is my estimate. Adjust it if your Crockpot Cheesy Potatoes post says something different.
Nutrition
Calories: 131kcal | Carbohydrates: 9g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 494mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 0.5mg