Chile Queso Funeral Potatoes
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
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1 (30 ounce) bag frozen shredded hash brown potatoes
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1 1/2 cups sour cream
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1 (10.5) ounce) can cream of chicken soup
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1 (10.5) ounce) can cream of onion soup
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2 (4 ounce) cans diced green chiles
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1 pound white American cheese, cut into 1/2-inch cubes
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1 cup shredded Cheddar cheese, divided
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2 teaspoons hot sauce (optional)
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1 teaspoon kosher salt
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1 1/2 cups crushed potato chips (such as RUFFLES® Queso Cheese Flavored Potato Chips)
Instructions
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
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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.
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Pour mixture into the prepared baking dish. Top with remaining Cheddar cheese and crushed potato chips.
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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.
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