Funeral Potatoes, Slightly Lighter Version

Name: Funeral Potatoes, Slightly Lighter Version
Ingredients: 1 (32 ounce) bag frozen diced potatoes; 1 (10 3/4 ounce) can cream of chicken soup; 1/4 cup butter, melted; 1/2 cup skim milk; 1 cup light sour cream; 2 cups cheddar cheese, grated; 1 dash salt (to taste); 1 dash pepper (to taste)

8 ingredients

6 steps

Ingredients

1 (32 ounce) bag frozen diced potatoes
1 (10 3/4 ounce) can cream of chicken soup
1/4 cup butter, melted
1/2 cup skim milk
1 cup light sour cream
2 cups cheddar cheese, grated
1 dash salt (to taste)
1 dash pepper (to taste)

Directions

1

Preheat oven to 350 degrees.
2

Combine soup, butter, sour cream or yogurt, milk, cheese, onion, salt and pepper in a large mixing bowl. Mix well.
3

Add the diced potatoes to bowl and stir gently until combined.
4

Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
5

Optional: Mix 2 T melted butter with crushed corn flakes or panko bread crumbs. If using panko, season with a little salt and pepper. Sprinkle crumb mixture over potato mixture. Also optional: sprinkle more cheese over the top.
6

Bake uncovered at 350 degrees for 45-60 minutes or until hot and bubbly.