I LOVE cheesy, creamy funeral potatoes! This recipe is a little lighter and it still tastes just as yummy--I made it last Christmas and it was great!
¾ cup chopped onion
½ teaspoon paprika
½ teaspoon freshly ground black pepper
1 (32-oz.) pkg. hash brown potatoes
2 tablespoons butter, melted and divided
1 (10 ¾-oz.) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
8 oz. Velveeta Light, cubed
1 (8-oz.) carton light sour cream
2 cups cornflakes, coarsely crushed
1. Preheat oven to 350.
2. Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
3. Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13” x 9” baking dish coated with cooking spray.
4. Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350 for 1 hour.
Makes 12 servings