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No Cream of Soup Potato Casserole (aka Funeral Potatoes)



  • 3 Tbsp butter
  • 1/2 large yellow onion, diced
  • 1/4 cup flour
  • 1 1/2 cups chicken broth
  • 1 cup milk (I even used skim)
  • 1 ½ tsp salt
  • pepper to taste
  • 1/2 teaspoon dried thyme
  • 2 cups shredded sharp cheddar cheese (8 ounces)
  • 26-ounce bag frozen shredded hash browns, thawed
  • 1/2 cup light sour cream
  • Topping:
  • 2 cups of lightly crushed cornflakes
  • 2 tablespoons butter, melted


  1. In a large pot over medium heat, add the butter and onion. Cook until the onion is softened and translucent, about 5-6 minutes.
  2. Add the flour. Cook, stirring constantly, for about a minute.
  3. Add the chicken broth and milk to the mixture. Add each one slowly while whisking.
  4. Add the salt, pepper and thyme and stir to combine.
  5. Bring to a boil and then reduce then simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
  6. Remove from the heat and stir in the cheese until smooth.
  7. Fold in the thawed hash browns until well combined.
  8. Then in the sour cream. Spread the mixture into a 9 x 13 inch baking dish.
  9. Combine the topping ingredients and sprinkle over the mixture.
  10. Bake at 325 for 45 minutes, until hot and bubbly.
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