Cheesy Potato Casserole Recipe
This cheesy potato casserole "aka" funeral potatoes is a classic side dish everyone will love!
Servings: 12 servings
for the casserole:
- 4 tablespoons butter
- 1/2 medium onion chopped
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterrey jack cheese
- 1/2 cup sour cream
- 1 26 ounce bag frozen shredded hash browns
for the topping:
- 1 1/2 cups cracker crumbs or panko bread crumbs
- 2 tablespoons butter melted
Preheat the oven to 350. Spray a 9 x 13 pan with cooking spray and set aside.
In a large pot, melt the butter over medium heat. Add the onion, and cook until softened. Stir in the flour to form a paste, and cook 2-3 minutes, until golden. Slowly whisk in the chicken broth, followed by the milk, a little at a time. Add the salt and pepper, and continue to cook, stirring frequently, until the sauce has thickened.
Remove the sauce from the heat and stir in the cheeses and sour cream until smooth. Mix the hash browns into the sauce, then pour the mixture into the prepared pan.
To make the topping, mix together the crackers or bread crumbs and butter, then sprinkle the mixture over the top of the potatoes. Cook 40-45 minutes, until golden brown on top and bubbling around the edges.
Serving: 1cup | Calories: 205kcal | Carbohydrates: 9g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 640mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 1mg