This cheesy potatoes recipe is an easy version of funeral potatoes that you can put together in a few minutes and store in the refrigerator or freezer until you are ready to pop them in the oven.
Prep Time10 mins
Cook Time50 mins
Resting Time10 mins
Servings: 6 people
- 1 can Reduced fat and reduced sodium cream of chicken soupl
- 8 oz Light sour cream
- 15 oz Hashbrown potatoes (aboug 4 cups)
- 1 cup Ham diced
- 4 oz American cheese diced
- 1/4 Yellow onion diced
- 1/8 tsp Ground black pepper
- 1 cup Cornflakes
- 3 tbsp Butter melted
Preheat your oven to 350° F. Combine the soup and the sour cream in a large mixing bowl and stir in the shredded hashbrowns. Add the diced ham, onion, cubed cheese and black pepper and stir well. Transfer to a greased 2 quart casserole dish.
Using a small bowl and a spoon or rubber spatula, gently mix the cornflakes with the melted butter. Sprinkle the cornflakes over the top of the hashbrown casserole.
Bake for 45 to 50 minutes, until brown and bubbly. Remove from the oven and allow to rest for 10 minutes before serving.
Calories: 307kcal | Carbohydrates: 20g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 720mg | Potassium: 388mg | Fiber: 1g | Sugar: 1g | Vitamin A: 563IU | Vitamin C: 7mg | Calcium: 260mg | Iron: 2mg