Today we have this Cheesy Potato Casserole with caramelized onions and a potato chip crust! It’s a super simple, extra creamy and delicious casserole recipe, also known as Funeral Potatoes! We love this recipe because it’s really easy to make for a crowd and SO tasty!
Seriously these potatoes NEED to end up on your dinner table. They’re so so good and right after Teri and I shot this recipe I immediately started picking away at it throughout the day until almost A THIRD of the entire cheesy potato casserole was gone. No regrets! Our cheesy potato casserole is the perfect side dish to any cozy dinner, and would make a great addition to any thanksgiving or holiday table!
How to Make Potato Casserole
Ingredients
Process
- Preheat oven and lightly grease a baking dish.
- Melt butter in a skillet. Add onions and cook down until evenly browned. Remove from heat and set aside. Combine condensed soup, sour cream and butter.
- Add frozen potatoes and stir together until completely combined.
- Fold in some shredded cheese and caramelized onions.
- Pour mixture into prepared baking dish.
- Top with remaining cheese and potato chips. Bake casserole until golden brown and bubbling. Slightly cool and serve.
Tools You Will Need
How to Make Homemade Condensed Chicken Soup?
This cheesy potato casserole recipe uses store-bought condensed chicken soup. We know it can be a bummer to read the laundry list of weird ingredients on those cans, so we’ve also added a homemade condensed cream of chicken soup recipe below (full version can be found in our recipe notes!).
It’s really easy to make and pretty darn good! Both versions still turn out great! When using a store bought condensed soup, this one is a favorite.
Ingredients
- chicken stock
- milk
- flour
- garlic powder
- onion powder
- salt
- pepper
Process
- Bring chicken stock to a boil.
- Whisk together the remaining ingredients and stir into the stock.
- Simmer soup until very thick. It will thicken even more as it cools. That’s it!
**Full recipe (with specific ingredient amounts) can be found in at the bottom of the recipe card in the notes section!**
Tools You Will Need
Is Our Recipe for Cheesy Potato Casserole Gluten-Free?
While our recipe is not gluten-free it can very easily be made gluten-free. Just make sure the condensed soup you’re using is gluten-free. If you’re making our homemade condensed soup recipe, just swap the flour out for a gluten-free flour.
Variations for Our Potato Casserole
- If you don’t have sour cream you can replace it with softened cream cheese or some whipped cottage cheese (for a smooth texture).
- If you don’t have frozen diced potatoes, you can also use frozen, shredded hash brown potatoes.
- You can replace the kettle chips with regular potato chips or even panko breadcrumbs.
Make Ahead and Freezing Instructions
Make Ahead
Prepare casserole as instructed, but skip the topping. Tightly wrap with aluminum foil and store in the refrigerator for up to three days. When ready to bake simply add the topping and then follow the recipe instructions for baking.
If water has pooled to the top of the potato casserole, carefully drain it off and give the filling a gently stir before topping with remaining shredded cheese and potato chips.
Freezing
Prepare potato casserole as instructed without adding the topping. Tightly wrap with foil and place in the freezer. It will keep for up to three months.
When ready to bake, place frozen, covered casserole in the oven and bake for 1 hour. Remove foil, add remaining cheese and chips and continue to bake (uncovered) for an additional 30 minutes.
What to Serve with Our Potato Casserole?
Our potato casserole pairs so well with tons of other dishes. Some of our favorites are:
Cheesy Potato Casserole
INGREDIENTS
caramelized onions
- 2 tablespoons salted butter
- 1 sweet onion, thinly sliced
potatoes
- 1 (15 ounce) can condensed cream of chicken soup homemade version below!
- 1 ½ cups sour cream
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 (32 ounce) pack frozen, diced hash brown potatoes
- 2 cups shredded cheddar cheese, divided
- 2 cups roughly crushed, kettle cooked potato chips
- cracked black pepper to taste
INSTRUCTIONS
- Preheat oven to 350˚F. Lightly grease a 9"x 13" baking dish and set aside.
- Melt salted butter in a large skillet over medium-low heat. Add onions and cook, stirring occasionally for 25 to 30 minutes or until cooked down and evenly browned. Remove from heat and set aside.
- In a large bowl combine condensed soup, sour cream and butter.
- Add frozen potatoes and stir together until completely combined, then fold in 1 1/2 cups shredded cheese and caramelized onions.
- Pour mixture into prepared baking dish and top with remaining 1/2 cup cheese and potato chips.
- Bake casserole for 40 to 45 minutes or until golden brown and bubbling. Cool for 10 minutes and serve.
Did you make this recipe? We want to see!
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So many compliments on this every time I bring it. My family wants me to make it for pretty much every occasion now.
PLEASE stop with so many ads. I get it for revenue, but I’ve gotten to the point that I hate going to your site because of them. 3- 5 min to actually scroll to the recipe is a bit ridiculous.
We have a button at the top of the page (and throughout a few times as you scroll down the page) that says “jump to recipe”….you can click that button and it’ll take you directly to the recipe.
This was delicious! Thanks! Hubby loves funeral potatoes, but I wanted something different and this was it. The potato chips instead of the traditional corn flakes was such a great change! This one a keeper :)
I love this recipe, it reminds me of the holidays as when I still lived at home. The funniest story is when my mother made it for a Vegan and couldn’t understand why she didn’t want to eat it 🤦🏻♀️
Recipe looks great. Wondering if I can sub cream cheese (softened) for the sour cream ? It’s what I have and should work, right?
Hi! Cream cheese will work!…it’ll just be a little more rich
Can this recipe be made vegetarian?
Yes! If using store bought condensed soup, you can swap the cream of chicken to cream of mushroom. If making the homemade version, you can use either mushroom or vegetable stock instead of the chicken stock!
Thank you! Someone else suggested cream of celery! I might have to experiment!
Looks delicious but why am I dividing the melted butter?
Hi,
Nothing like hashbrown potatoes available here, so I need to dice my potatoes myself, but should I use them precooked or raw, or does it matter?
You can use them raw but they may need to bake for a bit longer
These were ridiculously good
Printer link does not work. Takes me back to the main page.
Sorry! We are having issues with this and working on a fix. Thanks for your patience!
This looks yummy but I don’t see where you incorporate the onions – is it when you mix together the potatoes and cheese?
Ah you’re right! I’ll add that in now, thanks!
Wait, do you just added the onions back in the mixture before you put it in the oven?
yes! will add that in now….thanks for catching that!