Cheesy Herb Infused Funeral Potatoes

A unique twist on traditional Funeral Potatoes, this recipe combines the creamy richness of cheese with fragrant herbs, creating a comforting dish perfect for gatherings and celebrations.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

3 cups frozen shredded hash brown potatoes

1 cup sour cream

1 can (10.5 oz) condensed cream of chicken soup

1 1/2 cups shredded cheddar cheese

1/2 cup grated Parmesan cheese

1/4 cup unsalted butter, melted

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh dill

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup crushed butter crackers

1/4 cup chopped green onions

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. In a large bowl, mix together sour cream, condensed soup, cheddar cheese, Parmesan, melted butter, parsley, dill, garlic powder, onion powder, salt, and black pepper.

3. Add the hash browns to the mixture and stir until well combined.

4. Spread the mixture evenly into the prepared baking dish.

5. In a small bowl, combine crushed butter crackers with melted butter, mix well and sprinkle over the potato mixture.

6. Bake in the preheated oven for 45 minutes, or until bubbly and golden brown on top.

7. Garnish with chopped green onions before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat oven to 350°F (175°C) and heat for about 15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.