Funeral Potatoes

Photo: Oxmoor House
This popular Utah comfort food is commonly brought to a post-funeral communal meal. The covered dish, or easy-to-reheat casserole, is a classic for potlucks and other large gatherings.

Yield:

Serves 18 (serving size: 3/4 cup)

Recipe from

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 103
Fat 4.5 g
Satfat 2.5 g
Monofat 1.1 g
Polyfat 0.5 g
Protein 5.5 g
Carbohydrate 11 g
Fiber 1.7 g
Cholesterol 16 mg
Iron 0.4 mg
Sodium 449 mg
Calcium 185 mg

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

Preparation

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.

Lighten Up

Keep it creamy & comforting

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.

Note:

Cooking Light Lighten Up, America!

October 2013