Lighter version of Funeral potatoes
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
- Preheat oven at 325 degrees
- 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.
- 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.
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