Side Dishes

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) 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 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 1/2 cups crushed potato chips 
Step By Step Method
  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.