Funeral Potatoes Without Sour Cream

Creamy potatoes, plenty of melted cheese, and a crisp golden topping—this funeral potatoes without sour cream recipe keeps the comforting part of the classic casserole while skipping sour cream and canned soup.

The filling is made with thawed hash browns, cream cheese, cheddar, and a quick homemade sauce. I like finishing it with crushed potato chips because they stay wonderfully crunchy while the edges of the casserole turn bubbly and golden.

It is the kind of side dish that works for a holiday table, family dinner, brunch, or potluck without requiring a complicated ingredient list.

Why This Version Works

Traditional funeral potatoes are often built around frozen hash browns, cheese, sour cream, and condensed soup.

This version takes a different route.

Instead of sour cream, cream cheese gives the potatoes a smooth, rich texture. Instead of canned soup, a small homemade butter-and-flour sauce creates the creamy base.

The result is still cheesy and comforting, but the flavor feels a little cleaner and more homemade.

If you have ever wanted cheesy potatoes without soup or sour cream, this is a simple way to get there.

Ingredients You’ll Need

The ingredient list is straightforward, and most of it is easy to find.

• 30 ounces frozen shredded hash browns, thawed
• 4 tablespoons unsalted butter
• 1/2 small yellow onion, finely chopped
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup chicken broth or vegetable broth
• 4 ounces cream cheese, softened
• 1 1/2 cups freshly shredded sharp cheddar cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 cups crushed potato chips
• 2 tablespoons melted butter for the topping

I prefer freshly shredded cheddar because it melts more smoothly into the sauce.

For the topping, regular plain or lightly seasoned potato chips work well. You want enough crunch to cover the surface without creating a thick layer.

How to Make Funeral Potatoes Without Sour Cream

1. Get the potatoes ready

Thaw the hash browns completely before mixing them with the sauce.

If they release excess water, gently blot or drain them. Wet hash browns can make the casserole softer than you want.

Heat the oven to 350°F and lightly grease a 9×13-inch baking dish.

2. Cook the onion

Melt the butter in a saucepan over medium heat.

Add the chopped onion and cook for about 4–5 minutes, stirring occasionally, until it softens.

Add the flour and stir constantly for about 1 minute. This cooks the raw flour and gives the sauce something to thicken with.

3. Make the creamy sauce

Slowly whisk in the milk and broth.

Keep whisking as the mixture warms so you do not end up with floury lumps.

Let it gently simmer for a few minutes until it thickens slightly.

Reduce the heat and add the softened cream cheese. Stir until smooth.

Add the garlic powder, onion powder, smoked paprika, salt, and black pepper.

Now stir in about 1 cup of the shredded cheddar until melted.

The sauce should be creamy enough to coat the back of a spoon, but still loose enough to mix easily with the potatoes.

4. Mix the casserole

Place the thawed hash browns in a large bowl.

Pour the warm cheese sauce over them and gently fold everything together.

Add the remaining cheddar and mix until the potatoes are evenly coated.

Try not to mash the hash browns as you stir. A light fold keeps the casserole from becoming dense.

5. Fill the baking dish

Spread the potato mixture evenly into the prepared dish.

Smooth the surface with a spatula so the casserole cooks at roughly the same rate from edge to center.

At this stage, the casserole should look creamy but not overly wet.

6. Add the potato-chip topping

Crush the potato chips into small pieces rather than turning them into fine crumbs.

Toss them with the melted butter, then scatter them evenly over the potatoes.

This gives you the signature crunch associated with funeral potatoes with potato chips while keeping the topping light.

7. Bake until bubbly and golden

Bake uncovered for about 40–45 minutes.

The edges should be bubbling, the center should be hot, and the topping should look golden.

Let the casserole sit for 5–10 minutes before serving.

That short rest makes it easier to scoop and gives the creamy filling a chance to settle.

What Makes These Different From Old Fashioned Funeral Potatoes?

Classic recipes vary from family to family, but many older-style versions use sour cream and canned condensed soup.

These old fashioned funeral potatoes without sour cream keep the familiar hash-brown-and-cheese combination while replacing those ingredients with a homemade sauce and cream cheese.

That change is especially useful when you simply do not have sour cream in the refrigerator—or you prefer not to use it.

You still get soft potatoes inside, melted cheese throughout, and a crunchy top.

Can You Make Funeral Potatoes With Cream Cheese?

Yes.

For this recipe, cream cheese is actually part of the creamy base rather than an extra topping or add-in.

It gives the casserole body without needing sour cream.

The important trick is to soften the cream cheese first. Cold cream cheese can take longer to blend and may leave small lumps in the sauce.

For a stronger cheese flavor, sharp cheddar works particularly well.

How This Compares With Pioneer Woman Hashbrown Casserole Without Sour Cream

People often search for a Pioneer Woman hashbrown casserole without sour cream when they want that same familiar creamy hash-brown casserole style but need a different ingredient combination.

The commonly published Pioneer Woman cheesy potato casserole uses sour cream and condensed cream of chicken soup.

This recipe is not a copy of that version. It uses a homemade sauce, cream cheese, and a potato-chip topping instead.

So it gives you a similar comfort-food direction while answering the specific need for a casserole made without sour cream.

How to Make Cheesy Potatoes Without Soup or Sour Cream

The easiest approach is to build your own creamy sauce.

Butter provides richness, flour thickens the mixture, milk and broth create the liquid base, and cream cheese helps give it a smooth texture.

Then cheddar supplies the main cheesy flavor.

This is why cheesy potatoes without soup or sour cream do not need to feel dry or plain.

The sauce does the job that condensed soup and sour cream would normally do in many casserole recipes.

Tips for Better Funeral Potatoes

Thaw the hash browns fully.
Frozen potatoes can release extra water as they cook.

Do not rush the homemade sauce.
Give the flour mixture enough time to thicken before adding the potatoes.

Use softened cream cheese.
It blends much more easily into the warm sauce.

Shred your own cheddar.
It usually melts more smoothly than heavily processed pre-shredded cheese.

Add the chips before baking.
They need the oven heat to become crisp and golden.

Let the casserole rest.
Five to ten minutes is enough to make serving easier.

Can You Make Funeral Potatoes Ahead?

Yes.

Prepare the potato mixture and spread it into the baking dish, but keep the potato-chip topping separate.

Cover the casserole and refrigerate it for up to a day.

When you are ready to bake, let the dish sit out briefly while the oven heats, add the fresh chip topping, and bake until hot and bubbling.

Keeping the chips separate is important because a refrigerated topping can lose its crunch.

What to Serve With Funeral Potatoes

Because this casserole is rich and cheesy, it pairs nicely with simple main dishes and fresh vegetables.

Try serving it alongside:

• Roast chicken
• Baked ham
• Turkey
• Grilled steak
• Green beans
• Roasted vegetables
• A fresh green salad

For brunch, it can also sit comfortably beside eggs and fresh fruit.

Storage and Reheating

Store leftovers in a covered container in the refrigerator.

For the best texture, reheat individual portions in the oven or toaster oven when possible. That helps bring some crispness back to the topping.

The microwave is faster and works well for convenience, but the potato-chip topping will be softer.

Can I Bake Potatoes Without Sour Cream?

Yes, you can bake potatoes without sour cream; milk, cream cheese, cheese sauce, or other ingredients can provide moisture and richness depending on the recipe.

Final Thoughts

These funeral potatoes without sour cream are built for the moments when you want a familiar cheesy potato casserole without reaching for sour cream or canned soup.

The homemade sauce takes a few extra minutes, but it is simple enough to make while the oven heats.

What I like most is the contrast: creamy potatoes underneath, melted cheddar throughout, and crisp potato chips on top.

That combination makes this funeral potatoes recipe feel familiar without being exactly like every other hash-brown casserole.

And if you were searching for funeral potatoes without canned soup, funeral potatoes with cream cheese, or simply easy cheesy potatoes without sour cream, this version covers all three without making the recipe unnecessarily complicated.