No Cream of Soup Potato Casserole (aka Funeral Potatoes)
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This No Cream of Soup Potato Casserole is what we traditionally call funeral potatoes here in Utah. I know the name sounds a little strange, but it comes from the fact that this dish is often served with ham at luncheons following a funeral. In other parts of the country, you might hear variations of the name like party potatoes, hashbrown casserole, or cheesy potatoes instead. No matter what you call them, they’re absolutely delicious and the perfect side dish to serve with ham—especially for Easter at my house.
Now, the traditional recipe I know calls for canned soup, usually cream of chicken soup or cream of mushroom soup. It’s a crowd pleaser. I have made other similar versions made using whipping cream (Shredded Potato au Gratin and Market Street Potatoes Au Gratin). But they don’t have the creamy consistency of the recipe you make with the cream soup. It tends to be drier than the traditional recipe, also.
So I was happy to try a version with simple ingredients. It was just as creamy as the traditional version, but without the cream soup. With this recipe, you just make a cream base in its place. They turn out just as rich and creamy!
Ingredients for No Cream of Soup Potato Casserole
- BUTTER
- ONION
- FLOUR
- CHICKEN BROTH
- MILK
- SALT
- BLACK PEPPER
- THYME
- SHARP CHEDDAR CHEESE
- FROZEN SHREDDED HASHBROWNS
- LIGHT SOUR CREAM
- CORNFLAKES
Instructions for No Cream of Soup Potato Casserole
Start by melting the butter in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5–6 minutes. Sprinkle in the flour and cook for about a minute, stirring constantly, to remove the raw flour taste.
Slowly whisk in the chicken broth and milk, adding a little at a time to keep the mixture smooth. Stir in the salt, pepper, and thyme, then bring the mixture to a gentle boil. Reduce the heat and let it simmer, stirring frequently, until it thickens slightly, about 5 minutes.
Remove the pot from the heat and stir in the cheese until melted and smooth. In a large bowl, gently fold in the thawed hash browns, followed by the sour cream, mixing just until everything is well combined. Spread the mixture evenly into a 9×13-inch baking dish.
In a small bowl, mix together the melted butter and cornflakes. Sprinkle them evenly over the top of the casserole. Bake at 325°F for about 45 minutes, or until the casserole is hot and bubbly throughout.
Frequently Asked Questions
Can I make this potato casserole ahead of time?
Yes. You can assemble the casserole up to 24 hours in advance, cover it tightly with plastic wrap, and store in the fridge until ready to bake. Add a few extra minutes to the baking time if it’s going into the oven cold.
Can I freeze this casserole?
Yes. This casserole freezes well. Assemble it without baking, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
What kind of hash browns should I use?
Frozen shredded hash browns work best for this recipe. Be sure they are fully thawed and patted dry to avoid excess moisture.
Can I use a different cheese?
Absolutely. Cheddar is classic, but you can also use Colby Jack, Monterey Jack, or a blend of your favorites.
Do I have to use the topping?
The topping adds great texture, but you can leave it off if you prefer. The casserole will still be delicious and creamy without it.
Can I make this gluten-free?
Yes. Use a gluten-free flour blend in place of the all-purpose flour and make sure your other ingredients are gluten-free.
What should I serve with funeral potatoes?
This casserole pairs perfectly with ham, especially for holidays like Easter. It also works well alongside roasted chicken, pork, or as part of a potluck spread.
For more recipes like this, try:
- Cracker Barrel Potato Casserole
- Smoked Cheesy Potato Casserole
- Slow Cooker Potato Casserole
- Ranch Potato Casserole
No Cream of Soup Potato Casserole (aka Funeral Potatoes)
Real Mom Kitchen
Equipment
Ingredients
- 3 Tbsp butter
- ½ large yellow onion diced
- ¼ cup flour
- 1 ½ cups chicken broth
- 1 cup milk I even used skim
- 1 ½ tsp salt
- pepper to taste
- ½ tsp dried thyme
- 2 cups sharp cheddar cheese shredded, 8 ounces
- 26- oz frozen shredded hash browns thawed
- ½ cup light sour cream
Topping:
- 2 cups cornflakes lightly crushed
- 2 Tbsp butter melted
Instructions
- In a large pot over medium heat, add the butter and onion. Cook until the onion is softened and translucent, about 5-6 minutes.
- Add the flour. Cook, stirring constantly, for about a minute.
- Add the chicken broth and milk to the mixture. Add each one slowly while whisking.
- Add the salt, pepper and thyme and stir to combine.
- Bring to a boil and then reduce then simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
- Remove from the heat and stir in the cheese until smooth.
- Fold in the thawed hash browns until well combined.
- Then in the sour cream. Spread the mixture into a 9 x 13 inch baking dish.
- Combine the topping ingredients and sprinkle over the mixture.
- Bake at 325 for 45 minutes, until hot and bubbly.
Nutrition
Adapted from Mel’s Kitchen Cafe.
