Funeral Potatoes

2. Funeral Potatoes


6 medium Klondike Rose® potatoes, boiled, shredded

2 cans cream of chicken soup

2 cups sour cream

2 cups shredded cheddar cheese

½ cup diced onion

1 tsp. Johnny’s Seasoned Sea Salt

½ tsp. white pepper


  1. Mix the soup, sour cream, onions, salt, pepper, and 1-½ cups of the cheese together in a large bowl. Mix in shredded potatoes. Pour into a large casserole dish. Sprinkle with remaining cheese. Bake at 350°F for 25-30 minutes or until heated through.

Prep Time10 min

Cook Time30 min


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