Eggless Funeral Potatoes
Few dishes earn the kind of devoted following that this cheesy potato casserole has built over generations of potlucks, holiday tables, and church suppers. Shredded hash browns get folded into a rich, from-scratch sauce made with sautéed onion, garlic, chicken broth, sour cream, and two full cups of cheddar — no canned soup shortcuts here. The whole thing gets crowned with buttered cornflakes that bake up shatteringly crisp, giving you that irresistible contrast of creamy interior and golden, crunchy top in every single bite. Because the sauce is built with a simple flour-and-butter roux rather than any egg-based binder, this crowd-pleasing casserole is naturally free of eggs without any awkward substitutions or missing texture. It comes together with pantry staples and a straightforward bake, making it just as approachable for a weeknight as it is impressive enough for a holiday spread. The recipe serves eight generously, so it's the kind of dish you bring when you need to feed a table and want every plate scraped clean.
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Learn more →Ingredients
8 servings
- 1 bag (30 oz) frozen shredded hash brown potatoes, thawed
- 4 tbsp unsalted butter
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 tsp salt
- ½ tsp black pepper
For the topping
- 2 cups cornflakes, lightly crushed
- 2 tbsp unsalted butter, melted
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- 2
Melt 4 tbsp butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
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