No Cream of Soup Potato Casserole (aka Funeral Potatoes)
This no cream of soup potato casserole is a homemade version of classic Utah funeral potatoes made completely from scratch. It’s rich, creamy, and loaded with tender hash browns and melted cheese, then finished with a crunchy topping. This comforting side dish pairs perfectly with ham and is a must-have for holidays, potlucks, and family gatherings.
Servings 8 servings
Calories 523kcal
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
Serving: 1 serving | Calories: 523kcal | Carbohydrates: 73g | Protein: 15g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 1316mg | Potassium: 488mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1658IU | Vitamin C: 21mg | Calcium: 278mg | Iron: 18mg