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.
1canReduced fat and reduced-sodium cream of chicken soup
8ozLight sour cream
15ozHashbrown potatoes(about 4 cups
1cupHamdiced
4ozAmerican cheesediced
1/4Yellow oniondiced
1/8tspGround black pepper
1cupCornflakes
3tbspButtermelted
Instructions
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.