No Cream of Soup Potato Casserole (aka Funeral Potatoes)
Try this No Cream of Soup Potato Casserole (aka Funeral Potatoes) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 2 tablespoons butter melted
- 1 1/2 cups chicken broth
- 1/2 teaspoon dried thyme
- 1 1/2 tsp salt
- pepper to taste
- topping:
- 1/4 cup flour
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 1/2 cup light sour cream
- 3 tbsp butter
- 1/2 large yellow onion diced
- 1 cup milk (i even used skim)
- 26- ounce bag frozen shredded hash browns thawed
- 2 cups of lightly crushed cornflakes
- Carbohydrate 56.0981025066458 g
- Cholesterol 1809.01562509854 mg
- Fat 425.451583788024 g
- Fiber 1.62600003576279 g
- Protein 407.919281256886 g
- Saturated Fat 173.201277523864 g
- Serving Size 1 1 recipe (2363g)
- Sodium 3182.0347502415 mg
- Sugar 54.472102470883 g
- Trans Fat 32.3781412524849 g
- Calories 5757 calories
In a large pot over medium heat, add the butter and onion. Cook until the onion is softened and translucent, about 5-6 minutes.Add the flour. Cook, stirring constantly, for about a minute.Add the chicken broth and milk to the mixture. Add each one slowly while whisking.Add the salt, pepper and thyme and stir to combine.Bring to a boil and then reduce then simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.Remove from the heat and stir in the cheese until smooth.Fold in the thawed hash browns until well combined.Then in the sour cream. Spread the mixture into a 9 x 13 inch baking dish.Combine the topping ingredients and sprinkle over the mixture.Bake at 325 for 45 minutes, until hot and bubbly.
