Funeral Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 (30 oz)ora ida frozen hashbrowns 2 cup, shredded Low Fat Cheddar Cheese,1 (16 oz)Sour cream, light1(10.75 oz)*Healthy Request Cream of Mushroom Soup, Onions, raw, 1 medium (2-1/2" dia) 1 cup Smart Balance, Smart Balance Light Buttery Spread3 cup Kellogg's Corn Flakes Cereal
1.Preheat oven to 425 degrees F (220 degrees C).
2.Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
3.In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
4.Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
5.Bake at 425 degrees F (220 degrees C) for 1 hour.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JAMIEA8.
2.Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
3.In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
4.Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
5.Bake at 425 degrees F (220 degrees C) for 1 hour.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JAMIEA8.
Nutritional Info Amount Per Serving
- Calories: 244.9
- Total Fat: 16.9 g
- Cholesterol: 18.3 mg
- Sodium: 433.4 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 1.7 g
- Protein: 8.2 g
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