Serving Size
About 1 1/2 cups
Servings
8
Prep Time
20 minutes
Cook Time
20 minutes
Nutrition Information
| Calories | 256 |
| Fat | 8.4 g |
| Protein | 14.2 g |
| Carbs | 32 g |
| Sodium | 505 mg |
| Fiber | 2.3 g |
Health Benefit
Enjoy a lightened-up version of “funeral potatoes,” a dish frequently found at potlucks and family gatherings in the Midwest and Plains states
Ingredients
¼ cup
2 tablespoons
1 medium
¼ cup
2 cups
1 package
1 cup of 2%
1 cup
24 ounces frozen shredded
1 and 1/2 cups
2 cups
1 Tbsp, melted
Directions
- 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.