Funeral Potatoes Without Soup (From-Scratch Recipe)

These soup-free funeral potatoes use thawed shredded hash browns and a creamy cheddar sauce made with butter, flour, milk, and broth. Mix, top with buttery cornflakes, and bake uncovered at 375°F until the center reaches 165°F. Let the casserole rest for 10 minutes before serving for easier portions and a crisp, golden top.

When you want the familiar comfort of cheesy potatoes without opening a can of condensed soup, a quick homemade sauce does the job. The key is to thicken the milk and broth with a simple butter-and-flour base before folding in the cheese, sour cream, and potatoes.

I build this recipe around practical checks: dry the thawed potatoes well, use a suitable baking dish, and measure the center temperature before serving. Those steps help prevent a watery middle or a topping that browns before the casserole is hot through.

Material setup and potato preparation

This section covers the dish, tools, and potatoes to prepare before you start cooking. Thawed hash browns are easier to mix evenly with the sauce, while removing excess water helps the finished casserole set rather than turn loose.

For 8 to 10 side-dish servings, gather:

• 30 oz (850 g) frozen shredded hash browns, fully thawed
• 6 tbsp (85 g) butter, divided
• ¼ cup (30 g) all-purpose flour
• 2 cups (475 ml) milk
• 1 cup (240 ml) low-sodium chicken broth
• 1 cup (240 g) sour cream
• 2 cups (200 g) shredded sharp cheddar
• ½ cup finely diced onion
• ½ tsp garlic powder
• Black pepper and salt, to taste
• 2 cups (50 g) lightly crushed cornflakes

Use a 9 × 13-inch oven-safe baking dish rated for at least 400°F (204°C). Check the manufacturer’s instructions for the dish’s temperature limits and care directions. At 375°F, this recipe stays below that stated rating, but cookware limits vary.

You’ll also need a saucepan for the sauce, a whisk, a mixing spoon, and a food thermometer. A stainless-steel or other nonreactive saucepan is suitable. For an induction cooktop, confirm that the saucepan is magnetic-compatible.

Thaw the hash browns fully, following the package directions. Place them in a clean towel or a fine-mesh strainer and press or squeeze out excess moisture. They do not need to be bone-dry; the goal is to remove pooled water that could thin the casserole.

Lightly butter the baking dish with some of the recipe’s measured butter. Set it aside while you make the sauce. Next step: Have the potatoes, dish, and measured ingredients ready before heating the butter.

From-scratch sauce, assembly, and baking

This method makes a thick cheese sauce without condensed soup. A roux is the cooked mixture of butter and flour that thickens the liquid; adding the milk and broth gradually helps you whisk out lumps before the sauce goes into the casserole.

1. Heat the oven to 375°F (191°C) and set a rack in the center. Melt 6 tablespoons butter in a saucepan over medium-low heat.
2. Whisk in the flour. Cook for 1 minute, whisking, without letting the mixture brown.
3. Slowly pour in the milk and broth while whisking. Bring the sauce to a gentle simmer, then cook for 2 to 4 minutes, stirring often, until it thickens. A gentle simmer means small bubbles, not a hard boil.
4. Remove the pan from the heat. Stir in the sour cream, cheddar, onion, garlic powder, and black pepper. Taste and add salt as needed. Low-sodium broth gives you more control over the final salt level.
5. Fold the sauce through the drained hash browns until they are evenly coated. Spread the mixture in the prepared dish.
6. Melt the remaining 4 tablespoons butter. Toss it with the lightly crushed cornflakes and distribute the topping over the potatoes.
7. Bake uncovered for 40 to 50 minutes. Check the center with a food thermometer; it should reach 165°F (74°C). If the cornflakes brown too quickly, tent the dish loosely with foil and continue baking until the center reaches the target temperature.

The sauce should coat the potatoes rather than sit as a thin pool at the bottom of the bowl. If it seems very thick before mixing, fold it in gently; the potatoes will still need to bake, and the casserole should not be diluted with extra liquid. Next step: Use the thermometer, not color alone, to judge whether the center is done.

Practical kitchen scenarios

These are troubleshooting examples based on the recipe’s steps, not reports from specific kitchens. They show what to adjust when common signs appear, while keeping the ingredient ratios and safe center-temperature target intact.

• The potatoes look wet after thawing: Press out more moisture before mixing. Water left on the potatoes can loosen the sauce as the casserole bakes.
• The topping is already dark, but the center is below 165°F: Cover the top loosely with foil and keep baking. Check the center again rather than relying on the browned flakes.
• The sauce has small lumps: Whisk while adding the milk and broth in stages. If lumps remain, keep whisking gently as the sauce simmers and thickens.
• The casserole is hard to serve right from the oven: Rest it for 10 minutes. This gives the hot mixture time to settle and makes portions easier to lift.

Resting, portioning, and dining presentation

Resting means leaving the casserole undisturbed after baking, rather than cutting into it at once. A 10-minute rest helps the creamy potato mixture hold together better on a serving spoon, while the cornflake topping remains on top instead of being stirred into the filling.

Once the center reaches 165°F (74°C), remove the dish from the oven using oven mitts. Place it on a dry trivet or another stable, heat-safe surface. Avoid putting hot glass or ceramic directly on a cold or wet counter; sudden temperature changes can damage some bakeware, and thermal-shock limits differ by product.

After 10 minutes, cut or scoop portions with a serving spoon. If you want to prepare the dish as part of a meal, serve it alongside vegetables or a main dish of your choice. The casserole is rich, so a simple side can balance the plate without changing the recipe.

Next step: Keep the dish on a dry, heat-safe surface while serving, and let leftovers cool before storing them according to your usual food-storage practices.

Safe cooling, cleaning, and cookware care

Careful handling protects both the casserole dish and its finish. Let the dish cool gradually before washing, and follow the manufacturer’s care instructions, especially for glass, ceramic, or coated bakeware.

Do not pour cold water into or onto a hot baking dish, and do not set a hot glass or ceramic dish on a cold, wet surface. The change in temperature can cause damage. There is no single thermal-shock rating that applies to every dish, so check the product information rather than assuming all bakeware behaves the same way.

Once the dish has cooled enough to handle safely, wash it with warm water and dish detergent. Use a nonabrasive sponge. For coated bakeware, avoid metal utensils and abrasive scouring pads, which can damage the surface. Avoid aerosol cooking sprays on nonstick coatings, as they may leave a hard-to-remove residue.

For the saucepan, follow its care directions as well. If sauce has dried onto the pan, soaking it in warm soapy water can loosen residue before washing. Next step: Let the dish cool naturally, then clean it with tools suited to its surface.

Frequently asked questions

These answers cover the most common decisions when making soup-free funeral potatoes, from substitutions and texture to baking time and doneness. Use the recipe’s temperature and ingredient amounts as your guide, and check your own cookware instructions for handling and care.

Can I make funeral potatoes without condensed soup?
Yes. This recipe uses a homemade sauce thickened with butter and flour, then flavored with milk, broth, sour cream, and cheddar.

Do I need to thaw the hash browns first?
Yes. Fully thaw them and squeeze out excess moisture before mixing. Starting with frozen potatoes can affect how evenly the casserole heats.

How do I keep the casserole from turning watery?
Remove excess water from the thawed potatoes and cook the sauce until it thickens. Avoid adding extra liquid unless the recipe specifically calls for it.

What temperature should the oven be?
Bake at 375°F (191°C) on the center rack.

How long do these cheesy potatoes bake?
Bake uncovered for 40 to 50 minutes, then confirm that the center reaches 165°F (74°C). Baking time can vary by oven and starting temperature.

Can I use a different baking dish?
Use a 9 × 13-inch oven-safe dish rated for at least 400°F (204°C), or another dish only if its size and manufacturer’s instructions suit the recipe. A different size may change the casserole’s depth and baking time.

What can I use instead of cornflakes?
The listed topping is buttered cornflakes. Other toppings may change the crunch and browning, so check the casserole as it bakes and use the center temperature to confirm doneness.

Why does the recipe use low-sodium chicken broth?
It adds liquid and savory flavor while letting you adjust salt to taste. You can use a broth that fits your needs, knowing that its salt level may change the seasoning.

Can I use a metal utensil in the baking dish?
Avoid metal utensils on coated bakeware because they may damage the surface. Use a serving tool suited to the dish’s material.

How long should the casserole rest before serving?
Rest it for 10 minutes after baking. This makes the portions easier to serve.

How do I keep the topping from getting too dark?
If it browns before the center reaches 165°F, tent the dish loosely with foil and keep baking.

Can I put the hot dish on a cold counter?
Do not place hot glass or ceramic directly on a cold or wet surface. Set it on a dry trivet and allow it to cool gradually.

(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)