This recipe is an adaptation from Food.com’s Mom’s Cheesy Potato Casserole aka Funeral Potatoes. This recipe originally contained cream of chicken soup but having a gluten-free child we do not use canned soups. So I just tried it without the soup. Although it probably wasn’t as “firm” we all thought it tasted good. I served this with kielbasa on the side but any type of ham or hot dog would be good too even mixed into the potatoes.
- 1 (2 lb.) bag of frozen hash brown potatoes thawed. I used the square-cut country ones.
- 1 1/2 cups sour cream
- 1/2 cup of half and half
- 1 1/2 cups cheddar cheese, grated
- 1/2 cup butter
- 1/2 cup onion, chopped
- salt and pepper
In a saucepan heat butter, sour cream, 1 c cheese and onion; stir until ingredients have melted or are well combined.
Add salt and pepper to taste.
Add potatoes to saucepan and mix until blended.
Add milk or just enough that mixture isn’t too wet.
Spoon into the 8×8 baking dish.
Top with remaining cheese and bake @ 350 degrees for 30-40 minutes