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Funeral Potatoes (Cheesy Potato Casserole)
Serves: 12
Ingredients
- 30 oz frozen shredded potatoes or hash browns thawed
- 8 oz of sour cream room temperature
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 2 cup half-and-half room temperature
- 8 oz extra sharp cheddar cheese shredded, room temperature
- 4 oz muenster shredded, room temperature
- 4 tbsp unsalted butter melted
- 2 tsp dijon mustard
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp salt more to taste
- 1/2 cup of green onion chopped, more for garnish
Instructions
- Preheat an oven to 375F and grease a 9x13 casserole dish with a little butter or olive oil spray.
- Shred your cheeses and mix them together. Set aside half of the cheese for the filling and the other half to top the casserole.
- In a large bowl, add the thawed potatoes, melted butter, seasonings, mustard, green onion and sour cream. Mix well.
- Then, add the half-and-half and shredded cheese you set aside for the filling. Mix well. Give the potatoes a taste to see if more seasoning is needed.
- Then, transfer the potatoes to the prepared casserole dish and add the remaining shredded cheese to the top.
- Next, place the casserole dish into the preheated oven and bake for about 20-25 minutes, or until it’s bubbly and golden on top. Feel free to broil to get the desired color you want to achieve. Then, let the potatoes cool for about 5 minutes before serving.
- Garnish with more chopped green onion and enjoy!
Nutritional Information
Calories: 237kcal (12%)Carbohydrates: 3g (1%)Protein: 8g (16%)Fat: 21g (32%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 63mg (21%)Sodium: 417mg (18%)Potassium: 112mg (3%)Fiber: 0.1gSugar: 3g (3%)Vitamin A: 704IU (14%)Vitamin C: 1mg (1%)Calcium: 266mg (27%)Iron: 0.2mg (1%)