Lighter version of Funeral potatoes
½ batch for a family of 4
 
1lb of frozen shredded potatoes
½ bar of cheddar cheese shredded or 4 oz (50% Cabot light)
1 can of cream of mushroom soup (98% fat free works great here because everything else has full flavor)
6 oz of sour cream
Black pepper to taste
Seasoned salt to taste
 
Cornflakes crushed for topping
 

1. Preheat oven at 325 degrees
2. Mix the liquids into a 13x9 glass dish and turn the cheese and potatoes into it carefully. Gently press the mixture flat. Cover with tinfoil and bake for 15 minutes.
3. Remove foil and top with a layer of cornflakes. Bake until the flakes are browning and the mixture bubbles at the edges.

 
 
 
What is different?
 
The normal versions call for doubling, but also more-more cheese, sour cream, and almost a stick of butter for both the topping and to sauté with onions. I don’t particularly like onions, but if you do the stores sell some hash browns shredded with them in there. I haven’t tried them but it may be worth mixing that in with the full 8oz of sour cream that normally come in a small tub.
 
I hope you enjoy them.

**I'll try and get a picture on here** My camera on my phone is being naughty**