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Chile Queso Funeral Potatoes
Chile Queso Funeral Potatoes
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Creamy, spicy chile queso funeral potatoes – a crowd-pleasing twist on classic hash brown hotdish, perfect for any occasion.
Ingredients:
  • 1 (30 ounce) bag frozen shredded hash brown potatoes
  • 1 1/2 cups sour cream
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of onion soup
  • 2 (4 ounce) cans diced green chiles
  • 1 pound block white American cheese, diced in 1/2 inch cubes
  • 1 cup shredded Cheddar cheese, divided
  • 2 teaspoons hot sauce (optional)
  • 1 teaspoon kosher salt
  • 1 1/2 cups crushed potato chips (such as RUFFLES® Queso Cheese Flavored Potato Chips)
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and gently grease a 9x13-inch baking dish.
  • In a large bowl, mix together hash browns, sour cream, cream of chicken soup, cream of onion soup, green chiles, salt, American cheese, half of the Cheddar cheese, hot sauce, and salt until well combined.
  • Transfer the mixture into the prepared baking dish, then generously sprinkle the remaining Cheddar cheese and crushed potato chips on top.
  • Bake at the set temperature until bubbly and golden brown on the edges, for 55 to 60 minutes. Allow to rest for 5 to 10 minutes before serving.

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