These chile queso funeral potatoes are a creamy, spicy, green chili and cheese version of the classic hash brown hotdish, great for serving a crowd on any occasion.
Ingredients
- 1 , 30 ounce
- 1.5 cups sour cream
- 1 , 10.5
- 1 , 10.5
- 2 , 4 ounce
- 1 pound white American cheese , cut into 1/2-inch cubes
- 1 cup shredded Cheddar cheese , divided
- 2 teaspoons hot sauce , optional
- 1 teaspoon kosher salt
- 1.5 cups crushed potato chips
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
-
2
Combine hash browns, sour cream, cream of chicken soup, cream of onion soup, green chiles, salt, and American cheese in a large bowl. Add half the Cheddar cheese, hot sauce, and salt; stir well to combine.
-
3
Pour mixture into the prepared baking dish. Top with remaining Cheddar cheese and crushed potato chips.
-
4
Bake in the preheated oven until bubbly and golden brown around the edges, 55 to 60 minutes. Let stand 5 to 10 minutes before serving.
Nutrition Facts
Per serving
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