This easy Cheesy Potato Casserole is perfect for potlucks, brunches, and even dinner! Everyone loves these traditional funeral potatoes and I can see why! Loads of potatoes are smothered in a homemade cheese soup and then baked until hot and bubbly. These Cheesy Potatoes are made without cream of chicken soup and are so good!
Cheesy Potato Casserole is a great side dish recipe for Easter Brunch, a Mother’s Day luncheon, or anytime you are looking for a bubbling casserole dish full of comforting potatoes and cheese!
Spring has sprung here in Pennsylvania, and while I am packing most of my comfort food recipes away for the winter, these delicious Cheesy Potatoes are always seasonally appropriate! They are great potato side dish recipe for Mother’s Day or Easter Brunch and even work alongside a dinner. I recently made some amazing BBQ Ham Kabobs and this potato casserole would go so well with that recipe!
How to make cheesy potatoes without cream of chicken soup
While the cream of soups are convenient, I don’t love their ingredient list and just prefer to make my own. I make my homemade cream of chicken soup using the same roux based method I use in my macaroni and cheese recipes and then add better than bouillon, which is a delicious chicken seasoning that I have been turning to a lot recently. It keeps forever in the fridge and adds great chicken flavor to recipes.
Why are Cheesy Potatoes called Funeral Potatoes?
We have always called this recipe Cheesy Potatoes, but I know many places call them Funeral Potatoes as they are a warm, comforting dish to take to mourners to eat after a funeral or wake. You can certainly call them whatever you’d like!
Looking for other potato side dish recipes?
Cheesy Potato Casserole
This Cheesy Potato Casserole is a perfect recipe for Mother's Day Brunch or for anytime you want an easy potato side dish to serve with dinner!
- 2 pounds frozen hashbrown potatoes
- 1 small onion, diced
- 5 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 2 cups shredded cheddar cheese shred yourself from a block
- 2 cups sour cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon
- 1-2 cups corn flakes
Preheat oven to 400 degrees.
Add 1 tablespoon butter to a sauce pan over medium heat and then add the onion. Cook until translucent. Add remaining butter. Once melted, add flour and whisk to combine.
Add the milk to the roux mixture. Let cook over medium heat, until thickened, about 5-6 minutes, stirring frequently.
Once thickened, add chicken bouillon and stir well. Add the remaining seasonings. Turn heat off and set aside to cool.
While cooling, pour the frozen shredded potatoes into a large bowl and stir in the sour cream.
Add cheese to the cooled milk mixture and stir well. Pour cheese mixture over the potatoes and then stir. Spread potatoes into a 9 by 13 casserole dish. Top with corn flakes and place in the preheated oven for 40-45 minutes, or until golden brown and bubbling. Serve immediately.