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These Creamy Hash Browns are to die for potatoes! I’ve also heard them called “Funeral Potatoes” as well. I’ve been making these for years for both my family and at the Bed and Breakfast Inn we had for 17 years. Everyone loves them! My daughter’s mother-in-law makes them too, but has a little bit of a different recipe, and hers has a corn flake topping on them.

This is an easy recipe and will serve about 12, but when I had the B&B I made them in small individual ramekins and it made about 16 of those. I would use as many as I needed and would cover them individually and freeze them and pull them out the day before and let them thaw in the fridge, then bake them in the morning.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

Prep Time: 10 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour and 10 Minutes
Servings: 12

Ingredients:

  • 1 (10 3/4-oz) can cream of mushroom soup
  • 1 (10 3/4-oz) can cream of chicken soup (you can use cream of celery if you want it vegetarian)
  • 1 (8-oz) container of sour cream, or plain non-fat Greek yogurt (about 1 cup)
  • 1/2 cup milk
  • 1/4 tsp. pepper
  • 1 (30 oz) bag frozen, shredded hash brown potatoes, thawed
  • 3 green onions, chopped (about 1/2 cup), divided
  • 2 cups sharp cheddar, or Colby-Jack cheese, shredded, divided

Instructions:

  1. Preheat oven to 350°F. Spray a 9x13" baking pan with non-stick cooking spray, set aside.

  2. In a large bowl mix together the soups, sour cream, milk, and pepper. Add the potatoes, and two-thirds of the onions and cheese. Pour into the prepared baking pan. Top with remaining cheese. Cover with foil and bake for 45 minutes; remove foil and bake for an additional 15 minutes uncovered. Remove from oven and sprinkle with remaining green onions; serve warm.

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