Cheesy Potato Casserole
Also known as funeral potatoes, this Cheesy Potato Casserole with caramelized onions is a rich, creamy and delicious side dish. It only requires a handful of ingredients and is super simple to make!
- 2 tablespoons salted butter
- 1 sweet onion, thinly sliced
- 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
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.
*Makes 1 (9”x13”) casserole
Make Ahead: Make the casserole as instructed, but skip the topping. Tightly wrap with 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.
Freeze: Make the cheesy 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.
Recipe for Homemade Condensed Chicken Soup:
Ingredients: 1 1/2 cup chicken stock, 3/4 cup milk, 1/2 cup flour, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper.
Instructions: Boil chicken stock in a small saucepan over medium heat. In a mixing bowl combine remaining ingredients until mixture is smooth. Whisk milk mixture into stock until fully incorporated and no lumps remain. Lower heat to medium-low and simmer until mixture gets very thick. Remove from heat and use in recipe above or seal in airtight container and refrigerate for up to 10 days.
Calories: 477kcalCarbohydrates: 32gProtein: 11gFat: 35gSaturated Fat: 18gCholesterol: 76mgSodium: 692mgPotassium: 670mgFiber: 2gSugar: 3gVitamin A: 878IUVitamin C: 13mgCalcium: 230mgIron: 2mg