Funeral potatoes are a cheesy hash brown potato casserole. This healthier version of the recipe is covered in baked Sour Cream & Cheddar potato chips. It’s an excerpt from my The Unofficial Yellowstone Cookbook.
Servings: 10
Funeral Potatoes are a cheesy hash brown potato casserole covered in baked sour cream and cheddar potato chips using lower fat dairy and soup.
Ingredients
- 1 (30-oz) package hash brown potatoes, defrosted if frozen
- 2 Tbsp dried onion flakes
- 1 tsp garlic powder
- ½ tsp kosher salt
- 1 (10½-oz) can condensed cream of mushroom soup
- 2 cups shredded sharp cheddar cheese divided
- 1 cup plain Greek yogurt or sour cream
- 1 Tbsp butter
- 1 bag (minus the few you “had” to eat while making this recipe) Baked Ruffles Cheddar and Sour Cream potato chips, crushed
Instructions
- Preheat the oven to 350 degrees F.
- Combine the hashbrowns, onion flakes, garlic powder, salt, mushroom soup, and Greek yogurt or sour cream along with 1½ cups of cheddar cheese in a large mixing bowl.
- Grease a 13-by-9-inch baking pan with butter. Pour the potato mixture into the pan and bake for 40 to 45 minutes or until the top is bubbling and starting to brown.
- Remove from the oven, top with the remaining ½ cup of cheese then the crushed potato chips and bake for 15 minutes more. Let cool for 10 minutes before serving.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
