Funeral Potatoes
A rich, cheesy potato casserole made with shredded potatoes, cream of mushroom soup, sour cream, and topped with crispy bacon and cheese. A beloved comfort dish often served at family gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 pounds russet potatoes, peeled and shredded
- 2 cans condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 0.5 cup butter, melted
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded potatoes, cream of mushroom soup, sour cream, milk, chopped onion, salt, and pepper. Mix well.
- Pour half of the mixture into a greased 9x13-inch baking dish. Sprinkle half of the shredded cheddar cheese over the top.
- Repeat layers with remaining potato mixture and top with remaining cheese.
- Drizzle melted butter evenly over the top of the casserole.
- Cover with aluminum foil and bake for 1 hour.
- Remove foil and sprinkle crumbled bacon on top. Bake uncovered for an additional 15–20 minutes, or until potatoes are tender and top is golden brown.
- Let cool slightly before serving.
Notes
Perfect as a side dish for holidays or potlucks. Can be made ahead and refrigerated before baking.