Butter Love & SaltFuneral Potatoes (Cheesy Potato Casserole)
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Ingredients
Serves 12- 1/2 cup of green onion (chopped, more for garnish)
- 30 oz frozen shredded potatoes or hash browns (thawed)
- 2 tsp dijon mustard
- 8 oz extra sharp cheddar cheese (shredded, room temperature)
- 8 oz of sour cream (room temperature)
- 1 tsp salt (more to taste)
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 3/4 tsp garlic powder
- 4 tbsp unsalted butter (melted)
- 2 cup half-and-half (room temperature)
- 4 oz muenster (shredded, room temperature)
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Steps
- Step 1
Preheat an oven to 375F and grease a 9x13 casserole dish with a little butter or olive oil spray.
- Step 2
Shred your cheeses and mix them together. Set aside half of the cheese for the filling and the other half to top the casserole.
- Step 3
In a large bowl, add the thawed potatoes, melted butter, seasonings, mustard, green onion and sour cream. Mix well.
- Step 4
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.
- Step 5
Then, transfer the potatoes to the prepared casserole dish and add the remaining shredded cheese to the top.
- Step 6
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.
- Step 7
Garnish with more chopped green onion and enjoy!
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Preheat an oven to 375F and grease a 9x13 casserole dish with a little butter or olive oil spray.
Source: Butter Love & Salt
