Cheesy Hashbrown Potato Casserole {Funeral Potatoes}

  • Cheesy Hashbrown Potato Casserole {Funeral Potatoes}

I am actually including two different recipes for this post- both are for the same casserole and they taste pretty similar, but one has Cream of Chicken Soup in it and one doesn't. I know that some people do not like Cream of Chicken soup, so I wanted to share an alternative. Both recipes are delicious and this side dish is a Sunday dinner favorite at my house! This also makes an easy freezer meal- I divide the recipein half and freeze one half for another day. Serve it with some ham and you ha

Cheesy Hashbrown Potato Casserole {Funeral Potatoes}

Also seen on Six Sisters Stuff


12 potatoes ( large or 1 (32 oz) bag frozen shredded hashbrowns )
21 1/2 ounces cream of chicken soup ( concensed(reduced fat is fine) )
2 cups sour cream ( (light is fine) )
1 cup cheddar cheese, shredded
1/2 cup butter ( melted )
1/3 cup onion ( chopped )


Potato Topping

4    tablespoons    butter ( melted )
2    cups    corn flakes ( crushed )

Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top.

Cheesy Hashbrown Casserole (without Cream of Chicken soup)

1    onion ( large yellow, chopped )
flour 1 1/2    cups    chicken broth ( low-sodium )
1    cup    whole milk
salt black pepper 1/2    teaspoon    thyme ( dried )
2    cups    cheddar cheese, shredded ( sharp )
26    ounces    frozen hash brown potatoes
1/2    cup    light sour cream
3    tablespoons    butter

Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute.

Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes.

Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.


4    tablespoons    butter
3    cups    corn flakes ( crushed )



From Six Sisters Stuff

Complementary Recipe(s)

Pizza Dip
Cheesy Ranch Potatoes
Easy Deviled Eggs
Easy Ambrosia Fruit Salad


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1 Review(s)

  1. Posted by Sheila Carlson at

    Neither of these recipes tell you how much cornflakes to use

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