Best Cheesy “Funeral” Potatoes

I know, I know…not ANOTHER “funeral” potato recipe! Hear me out for a minute…I’ve been making my “funeral” potatoes for 33 years! These are not the “new kid” on the block cheese potatoes. This IS the original “cheesy funeral” potato casserole. However, we didn’t call them “funeral” potatoes back then. It was just a new amazing easy cheesy potato casserole that you took to every church potluck and made for every family get-together.

First time I made these I wasn’t even married. A friend gave me the recipe and swore by them. I remember thinking “Cream of Chicken Soup” in cheesy potatoes? Being young and having little kitchen experience I trusted her and went with it. Generations are grateful I did! They are a staple at every Holiday dinner table! Nobody even has to die for us to enjoy them! (Bonus!)

Let’s do this…

In a large skillet melt 1 stick of REAL butter.  Add one can of Cream of Chicken Soup (Yes… you can substitute cream of mushroom) and one 7.5 oz container of Whipped Philadelphia Chive Cream Cheese.

Tip: If you cannot find Whipped Cream Cheese with Chives you can use one small container of regular cream cheese with chives. Both work equally well it just takes a little longer for the regular cream cheese to melt.

Using a wire whisk blend all ingredients together until smooth and creamy. Add in 1 cup of cubed mild cheddar cheese. You may need to add about 1/4 cup of milk to thin the mixture out.

Continue mixing until cheese is completely melted and everything is well blended .  It will be very smooth.

Fill a large bowl with a thawed 2 lb bag of southern hash browns. Add the creamy cheese sauce and mix together.

Now you can bake these two different ways. You can pour the mixture into a 2 quart sprayed baking dish and bake them in the oven…OR…if you need room in your oven for other dishes, you can bake them in a sprayed casserole slow cooker. It works fantastic and I love my slow cooker casserole dish.

Top with an additional cup of grated cheddar cheese.

If baking in the oven, bake at 350° F, for one hour. If baking in your crock pot casserole dish cook for 2.5 – 3 hours on high or for 5 hours on low. The potatoes should be “fork” tender.

You know what happens at this Nest with these delicious mouth-watering potatoes? The photographer doesn’t get a good photo because the piggy’s that live here “snarf” them all! I seriously had to make another batch just to take a photo for this post! Even at that they don’t photograph very well. So photos aside…just trust me when I say these are the yummiest cheesy potatoes and your family will love them.

These are the BEST cheesy funeral potatoes I’ve ever had…and I’ve had LOTS! Don’t wait to go to a funeral to have them! (Gads!) I really dislike that they have been nick-named “funeral” potatoes. I deal with it by telling myself it’s because they are “TO DIE FOR”!

This is the perfect side dish for Ham, Pork Roast, (Coffins?) or any main course dish you are making. Just remember…all the other recipes out there are “wannabe’s”! This is the REAL deal! lol 😉 Nobody wants 2nd hand cheesy potatoes at their funeral! That would just be…well…”Cheesy”! (Come on…ya knew I was going there!)

I’m sharing this “classic” on Meal Plan Monday… Click HERE to find it and other amazingly delicious menu ideas!

Remember you can always follow me on Twitter, InstaGram, Facebook, and Pinterest. I’d love to have ya join me!

 

 

 

 

 

 

 

 

Best Cheesy “Funeral” Potatoes
Best Cheesy “Funeral” Potatoes
Norine Rogers

The original cheesy "funeral" potato recipe made with southern hash browns, whipped cream cheese, and loaded with cheesy goodness!


  • 1/2 cup butter (1 stick)
  • 1 Can Cream of Chicken Soup
  • 1 - 7.5 oz. whipped cream cheese with chives
  • 1/4 cup of milk
  • 1 cup cubed mild cheddar cheese
  • 1 cup grated mild cheddar cheese
  • 2 lb. bag, thawed, southern hash browns (small cubes)

  1. In a large skillet melt 1/2 cup butter over medium heat. Add 1 can cream of chicken soup and the whipped cream cheese with chives. Stir until well blended.
  2. Add in 1 cup cubed mild cheddar and 1/4 cup of milk. Continue stirring until cheese is melted and mixture is creamy.
  3. Place bag of thawed hash browns into a large bowl. Add cheese sauce mixture. Stir together.
  4. Pour cheesy hash browns into a sprayed 2 quart baking dish or casserole slow cooker.
  5. Top with 1 cup of grated mild cheddar cheese.
  6. If doing the 2 quart baking dish, bake in a 350° F oven for 1 hour until fork tender.
  7. If making in a casserole crock pot bake on low for 3.5 hours or on high for 2 hours.

Prep Time: 15 minutes - Cook Time: 1 hour ; Yield: 6 servings
http://www.norinesnest.com/best-cheesy-funeral-potatoes/

 

 

 

 

14 COMMENTS

  1. Meal Plan Monday #59 - Southern Bite | 20th Apr 17

    […] Best Cheesy Funeral Potatoes Noreen’s Nest […]

  2. Meal Plan Monday #59 | Southern Plate | 21st Apr 17

    […] Best Cheesy Funeral Potatoes Noreen’s Nest […]

  3. Meal Plan Monday #59~Burrito Style Beef Enchiladas | 21st Apr 17

    […] Funeral Potatoes may sound like a funny name for a dish but one bit will tell ya why they are almost worth dying to get – almost. Fortunately, Miss Noreen shares her recipe so we can all remain alive and kicking. Best Cheesy Funeral Potatoes Noreen’s Nest […]

  4. The Better Baker | 21st Apr 17

    I am ALL FOR anything with cream cheese. These certainly do sound TO.DIE.FOR! Congrats on having this fabulous dish featured at Meal Plan Monday! So glad you shared.

    • norine@norinesnest.com | 21st Apr 17

      Thanks Marsha! You are such a dear. I’m with you and the cream cheese…I love it! Thanks for your sweet comments. I just love it when you visit! Have a fantastic weekend! 😉 Norine

  5. Claudine | 23rd Apr 17

    Now these sound just scrumptious! I am not a fan of sour cream and most of the recipes similar to this have sour cream in them and I feel it just overpowers the whole dish. The inclusion of the whipped cream cheese with chives is a big plus as I love the flavor of that combination. I will definitely put this on my “to make” list for next Sunday’s dinner.

    • norine@norinesnest.com | 24th Apr 17

      Hi Claudine…
      Thanks for the comments! They truly are our favorite potato recipe here at this house. Perfect dish for Sunday dinner. I can hardly wait to see how you like them. I completely understand about the sour cream too. You are not alone in those feelings. I have several readers who feel the exact same way. The whipped cream cheese is perfect in this dish and doesn’t over power it at all. It actually compliments it perfectly. Let me know how you like this dish. Thanks for visiting my Nest! Have a GREAT week! ~ Norine

  6. Cindy | 24th Apr 17

    Hi Norine. FYI we call these Wedding Potatoes where I came from in Pittsburgh Pa. They are really good. Thanks for the recipe.

    • norine@norinesnest.com | 24th Apr 17

      Hi Cindy!
      You are so welcome. I LOVE the name “Wedding” potatoes over “Funeral” potatoes. I guess here in Utah we like to celebrate depressing occasions. lol 😉 I think I’ll start calling them wedding potatoes instead…cause I love a good happy wedding. 🙂 (Romantic at heart) Thanks for stopping by and sharing. Brightened my day. Have a wonderful week and come back soon. ~ Norine

  7. Meal Plan Monday #59~Burrito Style Beef Enchiladas | A southern Soul | 11th May 17

    […] Funeral Potatoes may sound like a funny name for a dish but one bit will tell ya why they are almost worth dying to get – almost. Fortunately, Miss Noreen shares her recipe so we can all remain alive and kicking. Best Cheesy Funeral Potatoes Noreen’s Nest […]

  8. Linnie | 30th May 17

    I made these over the weekend for a family reunion and they are great. I’ve already received a request for the recipe.

    • norine@norinesnest.com | 30th May 17

      Hi Linnie!
      I’m SO glad that they were a hit with the family! I sure appreciate you sharing with me. Hope you had a wonderful time visiting with family! Have a GREAT week! ~ Norine

  9. Tiffany Blanke | 9th Jun 17

    I love using fresh stuff versus frozen. How would you recommend I use shredded golden potatoes? I’m thinking of partially boiling them so they’re not “al dente” when they’re finished.

    • norine@norinesnest.com | 10th Jun 17

      Hi Tiffany!
      I think you’d be fine just dicing up the golden potatoes, this recipe calls for the “country hash browns” which are the diced ones, and baking them a tad longer. However, if you are worried about the “al dente” then you could blanch them before hand. Honestly one of the awesome things about golden potatoes is they cook a little faster than their “cousin” the russet. 😉 lol Honestly if it were me using fresh potatoes in this recipe…I’d just cook it a little longer and test it with a fork to be sure they were tender. Hope this helps ya out. Let me know how they turn out. I’d love to hear back! Thanks for visiting my Nest! Have a GREAT WEEKEND!!!
      ~Norine

Leave A Comment

Your email address will not be published. Required fields are marked *