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Cheesy Funeral Potato Bake with Crispy Ritz Cracker Topping

Cheesy funeral potato bake combines thawed shredded hash browns, sour cream, and cheddar in a creamy casserole finished with a buttery Ritz cracker topping. Bake it until the filling bubbles at the edges and the topping turns golden brown.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

For the potato bake
  • 1 bag (30 oz) frozen shredded hash brown potatoes thawed
  • 1 can (10.5 oz) condensed cream of chicken soup undiluted
  • 2 cups sour cream
  • 2 cups sharp cheddar cheese shredded (8 ounces)
  • 0.5 cup yellow onion finely chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the topping
  • 1 sleeve (about 32 crackers) Ritz crackers crushed
  • 4 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the potato bake
  1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  2. In a large bowl, stir together the hash browns, cream of chicken soup, sour cream, cheddar, onion, salt, and pepper.
  3. Spread the mixture evenly in the prepared dish.
Top and bake
  1. Stir the crushed crackers with the melted butter.
  2. Scatter the cracker mixture evenly over the potato mixture.
  3. Bake for 45 to 55 minutes, until the topping is golden brown and the filling is bubbling at the edges.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For a crisp topping, spread the cracker mixture evenly over the casserole just before baking. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. For a vegetarian version, use condensed cream of mushroom soup instead of cream of chicken soup.