Hashbrown Potato Casserole No Cream Soup, this particular recipe is also known as Funeral Potatoes. It’s creamy, rich, and super easy to put together.
HASHBROWN POTATO CASSEROLE NO CREAM SOUP
WHAT ARE FUNERAL POTATOES?
It’s a potato casserole recipe made with hashbrown potatoes, cheese, creamed soup (usually), and topped most commonly with cornflakes (I used potato chips).
WHY ARE THEY CALLED FUNERAL POTATOES?
It is commonly served as a side dish for traditional after-funeral dinners.
This casserole recipe is the ultimate comfort food. It’s liked by the majority of people, it’s easy to make, it feeds a crowd, and it travels relatively well. All of these factors made them popular at potlucks and, you guessed it, at funerals.
However, you can enjoy this potato casserole any ole time. This recipe one of my favorite side dishes for the holidays. Maybe your family likes mashed potatoes smothered in gravy but do them and yourself a favor and have both! Once you try these, you’ll understand why I say that!
I also like to serve these potatoes at brunch. You can mix the casserole together the night before, refrigerate, and bake it as the biscuits cook.
DO I NEED TO THAW THE HASHBROWNS FIRST?
Yes. Always thaw frozen hash browns before you bake (or slow cook) them. Thawing hash browns will guarantee that you have the tastiest dish possible and that they are cooked all the way through. Additionally, when you thaw frozen ingredients before cooking it allows you to remove the excess moisture which can make your casserole soggy!
If you’re in a time-crunch, thaw the hashbrowns in the microwave and drain any excess water off.
SUBSTITUTE FOR CREAM SOUP IN HASHBROWN POTATO CASSEROLE
Absolutely! Substituting white sauce for canned cream soup will work in any recipe where ‘cream of’ soup is used. Check out my Baked Corn Casserole. It’s so much better with the white sauce instead of canned soup!
To substitute the white sauce, there’s only one easy step which takes about 5 minutes more time but the flavor is superior in my opinion.
TIPS AND MORE
I used crushed wavy potato chips for the topping on my casserole. I found with potato chips you do not need any butter. In my opinion, chips are much better than cornflakes. I recommend crushed butter crackers, like Ritz crackers, and your second option.
For a Ritz cracker topping, use 1 and 1/2 cups crushed Ritz tossed with 1/4 cup melted butter.
I used a pinch of dried thyme and 1/2 teaspoon of fresh, crushed garlic in my potatoes. Of course, you can omit either or both if you prefer.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
- Crock Pot Crack Hash Brown Potatoes
- 3 Ingredient Hash Brown Potatoes
- Hasselback Scalloped Potatoes
- Roasted Garlic Mashed Potatoes
- Irish Pub-style Potato Nachos
- Parmesan Potatoes
- Mashed Potato Cakes
Hashbrown Potato Casserole No Cream Soup
Ingredients
Substitute for Cream Soup
- 3 tablespoons butter
- ¼ cup onions diced
- 3 tablespoons all-purpose flour
- 1 and ½ cups chicken broth
- 1 cup whole milk
- 1 and ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Casserole
- 26 ounce hashbrowns frozen but thawed
- ¼ teaspoon dried thyme
- 2 cups cheddar cheese shredded
- ½ cup sour cream
- 1 and ½ cup potato chips crushed, I used this brand
Instructions
Sub for Creamed Soup
- In a large pot over medium heat, add the butter and melt. Add the diced onion to the melted butter and cook until translucent about 5 minutes. (I used my Le Creuset 5 quart Braiser for this whole recipe, even put it in the oven.)
- Add the flour. Stir and cook for about 1 minute.
- Whisk in the chicken broth and milk and slowly bring to a boil. Reduce heat to simmer and simmer until the mixture thickens slightly. This will take 4 to 5 minutes. Whisk frequently.
Casserole
- Remove your pan from the heat and stir in the cheese. Stir until the cheese melts.
- Add the sour cream, salt, pepper, thyme, and garlic. Stir until combined.
- Fold in the thawed hash browns and stir until combined.
- If the mixture isn't in an oven-safe pan, spread the mixture into a 9 x 13-inch baking dish that's been sprayed with non-stick spray.
- Combine the topping ingredients and sprinkle over the potatoes. Bake at 375°F for 30 minutes, or until hot and bubbly.
Nutrition
You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck
Leave a Reply