Go Back
Funeral Potatoes Without Sour Cream

Funeral Potatoes Without Sour Cream

These funeral potatoes without sour cream are creamy, cheesy, and crisp on top without using sour cream or canned soup. Shredded hash browns are mixed with a quick homemade cheese sauce, cream cheese, and cheddar, then baked with a buttery potato-chip topping until golden and bubbling. It is a simple comfort-food side dish for family dinners, holidays, brunches, and potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 30 ounces frozen shredded hash browns fully thawed
  • 4 tablespoons unsalted butter
  • ½ small yellow onion finely chopped
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup chicken or vegetable broth
  • 4 ounces cream cheese softened
  • 1½ cups sharp cheddar cheese freshly shredded
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 2 cups plain potato chips lightly crushed
  • 2 tablespoons melted butter for the topping

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • Medium saucepan
  • Whisk
  • Wooden spoon or rubber spatula
  • Measuring cups and spoons
  • Cheese grater
  • Small bowl for the potato-chip topping

Method
 

  1. Preheat the oven: Heat the oven to 350°F and lightly grease a 9×13-inch baking dish.
  2. Prepare the hash browns: Make sure the frozen hash browns are completely thawed. Drain or gently blot away excess moisture so the casserole does not turn watery.
  3. Cook the onion: Melt 4 tablespoons butter in a saucepan over medium heat. Add the chopped onion and cook for about 4–5 minutes, until soft.
  4. Start the sauce: Sprinkle in the flour and stir constantly for about 1 minute to cook off the raw flour taste.
  5. Add the liquids: Slowly whisk in the milk and broth. Keep whisking until the mixture is smooth and begins to thicken.
  6. Add cream cheese: Lower the heat and stir in the softened cream cheese until completely smooth.
  7. Season the sauce: Add garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until evenly combined.
  8. Melt in the cheese: Add 1 cup shredded cheddar and stir until melted and creamy.
  9. Combine the potatoes: Put the thawed hash browns in a large bowl. Pour the cheese sauce over them and gently fold until the potatoes are coated.
  10. Add the remaining cheese: Fold in the remaining ½ cup cheddar, keeping the mixture light rather than mashing the potatoes.
  11. Fill the baking dish: Spread the potato mixture evenly into the prepared baking dish and smooth the top.
  12. Prepare the topping: Mix the crushed potato chips with 2 tablespoons melted butter in a small bowl.
  13. Top the casserole: Scatter the buttery crushed chips evenly over the potatoes. Keep the layer loose so it can become crisp in the oven.
  14. Bake: Bake uncovered for 40–45 minutes, until the edges are bubbling and the top is golden and crisp.
  15. Rest before serving: Let the casserole stand for 5–10 minutes before scooping. This helps the creamy filling settle and makes serving cleaner.

Notes

Use fully thawed hash browns: Extra ice or water can make the casserole loose.
Soften the cream cheese: It blends into the warm sauce much faster and leaves a smoother texture.
Freshly shred the cheddar: It melts especially well into the homemade sauce.
Do not crush the chips too finely: Small crunchy pieces give the topping better texture.
Keep the topping until baking: Adding the chips at the last moment helps them stay crisp.
Watch the sauce: It should be creamy and slightly thick, not stiff. It will continue to set as the casserole bakes.

Storage

Refrigerate: Store leftovers in a covered container in the refrigerator.
Reheat: Reheat in the oven or toaster oven when possible to bring some crispness back to the topping.
Microwave: The microwave works for quick reheating, but the potato-chip topping will become softer.