About 1 1/2 cups
Enjoy a lightened-up version of “funeral potatoes,” a dish frequently found at potlucks and family gatherings in the Midwest and Plains states
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1 cup of 2%
24 oz frozen, shredded, thawed, and drained
1 and 1/2 cups
1 Tbsp melted
- Heat oven to 350 F. Lightly grease 13-inch x 9-inch baking dish.
- Heat olive oil over medium heat in large skillet. Add onion and cook until translucent, 6 to 8 minutes. Add flour to skillet and cook, stirring, 30 seconds. Add broth and soup mix and cook, stirring, 2 minutes. Turn off heat and add milk and yogurt; stir to combine. Stir in hash browns and Cheddar or Jack until well mixed. Pour mixture into prepared dish..
- In medium bowl, toss cornflakes with Parmesan and butter. Pour hash browns mixture into 9-inch-by-13-inch baking pan and top with cornflake mixture. Bake for 20 minutes until golden brown.