How to make: Funeral Potatoes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: cream of mushroom soup

Homemade broth is lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

cornflakes

🥗Healthier: panko breadcrumbs

💰Cheaper: generic cereal

Panko adds crunch without the sugar of sweetened cereals.

Place potatoes into refrigerator to thaw out overnight. Or place on counter to thaw for about an hour.

Preheat oven to 375F degrees. Spray an 11x7-inch baking dish with nonstick cooking spray (you can also use a 9x13-inch baking dish - it'll just be thinner).

In a large bowl, mix together 28 ounce package frozen cubed O'Brien potatoes, thawed with 1 teaspoon garlic salt, 1/2 teaspoon pepper, 1 teaspoon dried onion flakes, 1 Tablespoon dried chives and 2 cups shredded cheddar cheese.

Then stir in 10.5 ounce can cream of chicken and 2 cups sour cream.

Spread mixture into prepared baking dish.

Cover baking dish with nonstick foil and bake for about 45 minutes (until bubbly).

After potatoes are cooked, spread 2 cups finely crushed crushed potato chips over potatoes.

Pour 3 Tablespoons salted butter, melted evenly over crushed chips.

Place back into oven and cook uncovered for an additional 10 minutes.

If you want a slightly more golden topping like mine, pop it under the broiler for a minute or two (keep a close eye - you may have to move it around for it to brown evenly).

Allow potatoes to cool for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens