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.

Table of Contents

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

Hashbrown Potato Casserole No Cream Soup

This casserole recipe is also referred to as Funeral Potatoes. They're great for potlucks. They easy to make and it feeds a crowd.

Author: Paula

4.78 from 9 votes

Print Rate

Save To Your Recipe Box

Prep Time: 12

Cook Time: 40

Servings: 12 servings

Ingredients

Substitute for Cream Soup

3 tablespoons butter
¼ cup white onion diced
3 tablespoons all-purpose flour
1 and ½ cups chicken broth
1 cup whole milk
1 and ½ teaspoon salt
¼ teaspoon 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

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

Want to save your favorite recipes?Create an account or login & ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections. For more info visit Recipe Box FAQ!

Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!

You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck