Smoked Cheesy Potato Casserole
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If you live in Utah, you know all about this kind of casserole. Here, it is also known as funeral potatoes because it is often served at funeral luncheons. I know that in other parts of the country, it is called party potatoes. Whatever you like to call them, this smoked cheese potato casserole is amazing.
I had seen people cooking this type of potato casserole on their pellet smoker and knew I had to try it. Let me just tell you we LOVED this smoked cheesy potato casserole. These potatoes are awesome when cooked in a regular oven. However, once you add that smoked factor, it just ups the flavor to a whole other level. They are a definite crowd-pleaser!
Ingredients to Make Smoked Cheesy Potatoes
- BUTTER
- CREAM OF CHICKEN SOUP
- SOUR CREAM
- MILK
- GREEN ONION
- SHREDDED SHARP CHEDDAR CHEESE
- GARLIC SALT
- PEPPER
- FROZEN HASH BROWNS
- CORN FLAKES
How to Make Smoked Cheesy Potato Casserole
These are also pretty easy to put together. You start with a 30 oz bag of frozen shredded hashbrowns. However, you need the hashbrowns thawed, not frozen. I usually place them in my refrigerator the night before I want to make them. Then, they thaw out by the next night. I will check them a couple of hours before making the casserole. If they are still icy, I leave them on the counter until I am ready to assemble the casserole.
Next, you will need some melted butter, cream of chicken soup, and sour cream. Mix these in a large bowl. Then mix in some milk, green onion, shredded cheese, and garlic salt. You can add some pepper at this time. I don’t add it because not everyone in my family likes pepper. Everyone can just add pepper to their individual serving if they want it. Once this is all combined, I put the potato mixture in an aluminum foil pan.
Now there is one finishing touch to these potatoes. You mix some crushed cornflakes with a little melted butter and sprinkle it over the top of the casserole. You can skip this but my family likes it. Another option in place of the cornflakes is just some more shredded cheese. Now this is ready to place on the smoker. I use a Traeger pellet grill. Smoke it at 350 degrees for one hour.
When I made this, though, I also smoked my hot dog burnt ends—those smoke at 225 for 1 hour, then 350 for 30 minutes. I just put this casserole on while cooking the burnt ends, and it worked perfectly. Just beware: This casserole comes off the smoker very hot. You should probably give it about 10 minutes to sit before you serve it.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble and refrigerate the casserole a day in advance. When ready to cook, let it come to room temperature before placing it in the smoker.
What type of wood chips should I use for smoking?
Hickory, applewood, or cherry wood chips work well for this recipe, adding a rich and complementary smoky flavor to the cheesy potatoes.
Can I bake the casserole instead of smoking it?
Yes, you can bake the casserole in the oven at 350°F (175°C) for 45-60 minutes until the potatoes are tender and the cheese is melted and golden.
How should I store leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I use a different type of cheese?
Yes, you can use other cheeses like Gruyère, Swiss, or Monterey Jack. Feel free to mix and match your favorite cheeses for added flavor.
FOR MORE RECIPES LIKE THIS, TRY:
- Smoked Sausage and Potatoes
- Smoked Chicken Tacos
- Easy Smoked Hot Dogs
- Easy Smoked Chicken Drumsticks
Smoked Cheesy Potato Casserole
Real Mom Kitchen
Ingredients
- ¼ cup butter melted
- 10 ¾ oz can cream of chicken soup
- 2 cups sour cream
- ¼ cup milk
- 2-3 green onion diced
- 2 cups cheddar cheese shredded
- 1 tsp garlic salt
- ½ tsp pepper optional
- 30 oz pkg frozen hash browns thawed
- Topping
- 1 cup corn flakes crushed
- 2 Tbsp butter melted
Instructions
- Preheat pellet smoker to 350 degrees.
- Spray a half sized aluminum pan (12.75″ x 10.375″ x 2.562″) with non-stick cooking spray.
- In a bowl, mix together the 1/4 cup melted butter, cream of chicken soup, and sour cream together. Once combined, add in the milk, green onion, shredded cheese, garlic salt, and pepper if desired. Mix together until well combined, then mix in the thawed hash browns until combined.
- Pour the mixture into the prepared aluminum pan. Combine the topping ingredients together and sprinkle over the top of the casserole. Place on the pellet smoker at 350 degrees for 1 hour. **see note.
Notes
Nutrition
This recipe is adapted comes Gimme Some Grilling.
