Are you wondering what in the world funeral potatoes are?
It’s a regional thing and I’d never heard of them until I moved to Utah years ago and discovered that funeral potatoes are pretty much a staple at any summer potluck.
Yes, funeral potatoes really did get their name from that kind of funeral.
It turns out, they are a staple at funerals too.
Don’t let that turn you off those. These cheesy, buttery, potatoes are absolutely the ultimate comfort food and they are always a hit at any summer BBQ or potluck.
The absolute best part of the dish is the crunchy topping. It really just takes this dish over the top. I used Dare crackers on this topping and they add the perfect little pop of flavor and texture.
We love Dare crackers for snacking. They have so much flavor and are so fun to pair with some of our favorite foods. I have to hide them from myself because I’ll sit and eat an entire package by myself.
- 2 (16 oz) packages of frozen hash browns, thawed
- 2 cups sharp cheddar cheese
- 2 cups sour cream
- 2 cans cream of chicken soup
- Salt and pepper to taste
- 1 1/2 cup crushed Dare Cabaret crackers
- 3 Tbsp. butter, melted
Optional: You can change things up by adding diced onion, pepper, or bacon bits into the potato mixture.
Combine the hash browns, sour cream, cream of chicken soup, and cheese in a large bowl.
Spread the hash brown mixture in a baking dish.
In a small bowl, combine the crushed Dare Cabaret crackers with the 3 Tbsp. melted butter to make the topping.
Sprinkle the topping on top of your hash brown mixture.
Bake at 350° for 45-50 minutes.
Serve with your favorite BBQ dishes. I promise, you will be the hit of the party if you bring this to a pot luck!
Pin it for Later
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Latest posts by Rachel (see all)
- How to Enjoy your Thanksgiving Favorites all Month Long - November 22, 2017
- Spinach Lasagne Rolls - November 22, 2017
- P. King Duckling Now on Netflix (Giveaway!) - November 22, 2017