Funeral Potatoes

Name: Funeral Potatoes
Ingredients: 2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted; 6 ounces reduced-fat cheddar cheese, shredded (about 1 1/2 cups); 3/4 cup reduced-fat sour cream; 1/2 teaspoon salt; 1 pound frozen Southern-style hash brown potatoes (about 5 cups); 5 cups fresh or frozen broccoli florets, thawed; 1 cup chopped onion; Cooking spray; 1/2 cup panko (Japanese breadcrumbs); 1/4 cup (1 ounce) grated fresh Parmesan cheese

10 ingredients

6 steps

Ingredients

2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
6 ounces reduced-fat cheddar cheese, shredded (about 1 1/2 cups)
3/4 cup reduced-fat sour cream
1/2 teaspoon salt
1 pound frozen Southern-style hash brown potatoes (about 5 cups)
5 cups fresh or frozen broccoli florets, thawed
1 cup chopped onion
Cooking spray
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions

1

Preheat oven to 350°.
2

Combine chicken soup and next 3 ingredients (through salt) in a large bowl. Add hash browns, broccoli, and onion, stirring to coat.
3

Spoon hash brown mixture into a 13 x 9-inch glass or ceramic baking dish lightly coated with cooking spray. Top with breadcrumbs and Parmesan cheese. Bake at 350° for 50 minutes or until filling is bubbly and topping is browned.
4

Lighten Up
5

Keep it creamy & comforting
6

Rich cheese and sour cream keep this dish hearty and decadent. Some of the potatoes have been replaced with fiber-filled broccoli to bulk up the dish and reduce the calories. My secret for a crunchy topping that's lower in fat than potato chips? Breadcrumbs and a little Parmesan cheese.