Cheesy hash brown casserole recipe made from scratch. This casserole is so filling and delicious. It's a staple holiday dish and the perfect breakfast or brunch item to feed a crowd.
A very easy hash brown casserole recipe made with real ingredients and no canned soup! It's the best hash brown recipe that you can prepare ahead, but it can also be made on the same day!
Cheesy Hash Brown Casserole
This hash brown casserole, also known as funeral potatoes tastes quite similar to the hash brown casserole from Cracker Barrel. It's so creamy, cheesy but not greasy or too heavy!
Cheesy Hash Brown Casserole without Condense Soup
Many hash brown casserole recipes call for condensed cream of chicken soup as one of the main ingredients. If you are searching for a good hash browns casserole recipe without cream of chicken canned soup, this breakfast casserole recipe is for you.
I have nothing against canned soup; it's actually a staple pantry ingredient that can transform a simple dish into a satisfying meal.
Instead of using canned soup, I made my own white sauce, also known as béchamel. I also added a small amount of bouillon to add chicken flavor to the sauce.
Béchamel is one of the popular sauces in classic French cooking. It's so versatile and can be used in just about any recipe that requires canned soup as one of the main ingredients. It is so easy to make and at a fraction of the cost of canned goods.
- Hash brown. You can use frozen shredded or Southern-style hash brown.
- Chicken broth
- Chicken bouillon
- Garlic powder
- Black pepper
- All-purpose flour
- Sour cream
- Colby Jack Cheese. Colby is softer, moister, milder, and less greasy than cheddar.
- Salt and black pepper to taste
How to Make Cheesy Hash Brown Cassserole:
This funeral potatoes casserole is so easy to make. I recommend assembling the casserole the night before and cook it the next day.
However, If you are short on time, you may prepare, assemble, and bake it on the same day.
Step 1. Defrost the hash browns
You should thaw frozen hash brown before cooking. This extra step allows you to remove the excess moisture and to ensure the hash browns cook evenly.
Step 2. Make Béchamel, white sauce
Melt butter in a medium-sized saucepan over medium-high heat. Add onion, cook until soft and translucent for about 3-4 minutes.
Add flour, cook, keep stirring for about 2 minutes or until it smells toasted.
Whisk in the broth, milk, garlic powder, black pepper, and chicken bouillon. Cook, whisking frequently until thickened, about 4-5 minutes. The sauce should be smooth, velvety, and as thick as condensed soup.
Step 3. Combine All Ingredients
In a large mixing bowl, add hash brown, cheese, sour cream, and white sauce. Stir to combine.
Transfer to a large 9"x13" casserole dish, cover, and refrigerate overnight.
Step 4. Bake
Remove the casserole from the refrigerator about 30 minutes before cooking. Sprinkle with ½ cup of cheese and/or with any topping of your choice, such as corn flakes with melted butter.
Bake at 350° for about 45-55 minutes.
How to Store Leftover Funeral Potatoes:
First, let the casserole cool at room temperature but no longer than 2 hours. After it is completely cool, store it in an airtight container, or cover the baking dish with plastic wrap or foil, and transfer it to the refrigerator.
Properly stored, potatoes casserole will last for 3 to 5 days in the refrigerator or up to 3 months in the freezer.
HOW TO REHEAT FROZEN CASSEROLE
- Defrost the frozen casserole 24-48 hours before reheating.
- Loosely cover the casserole with foil.
- Bake the casserole in the oven at 350°F for about 20-30 minutes or until the casserole reaches 165° F for food safety.
Check Out More Casserole Recipes
- Corn Souffle
- Green Bean Casserole
- Summer Squash Casserole
- Fresh Broccoli Casserole
- Baked Spaghetti Casserole
- Old Fashioned Tuna Casserole
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
Cheesy Hash Brown Casserole
- 2 pounds frozen hashbrown, (shredded or diced Southern-style)
- ¼ cup all-purpose flour
- ¼ cup unsalted butter
- 1 cup diced yellow onion
- 1 cup milk
- 1 cup low-sodium chicken broth
- 2 teaspoon chicken bouillon, (I used Better than Bouillon)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 cups Colby jack cheese
- 2 cups sour cream
- kosher salt, (to taste)
- ½ cup Colby jack cheese, (or use corn flakes)
- Melt butter in a saucepan over medium-high heat. Add onion, cook for 3 minutes or until soft.
- Add flour, cook, keep stirring for 1-2 minutes or until it smells toasted.
- Whisk in the broth, milk, garlic powder, chicken bouillon, and black pepper. Cook, stirring occasionally until thickened (as thick as condensed soup), about 4-5 minutes. Adjust seasoning with extra salt and black pepper if needed.
- In a large mixing bowl, add hash browns, 2 cups of cheese, sour cream, béchamel sauce, and a pinch of black pepper. Stir to combine. Transfer to a large baking dish, cover, and refrigerate overnight.
- Remove the casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350°F.
- Sprinkle the casserole with ½ cup of cheese. Bake for 45-55 minutes.