I stole this recipe for Funeral Potatoes with Broccoli from a cookbook called Cooking Light: Lighten Up, America! Favorite American Foods Made Guilt Free. This recipe is a lighter version of the traditional funeral potato casserole. Some of the potatoes are substituted with broccoli. Then the rest of the recipe follows the original. Cream of chicken soup is mixed with cheddar cheese, sour cream and salt before stirring into the potatoes and broccoli. Instead of topping with crumbled potato chips or corn flake cereal, Panko breadcrumbs and Parmesan cheese are sprinkled on top before baking. The finished casserole is a sneaky way to add broccoli to cheesy potatoes, hopefully without too much whining.
For this recipe you will need 2 cans condensed cream of chicken soup, 6 oz shredded cheddar cheese, ¾ cup sour cream, ½ tsp salt, 1 lb frozen Southern-style hash brown potatoes, 5 cups fresh or frozen broccoli florets, 1 cup chopped onion, ½ cup Panko and ¼ cup grated fresh Parmesan cheese.
Preheat oven to 350 F. Start with combining chicken soup, cheddar cheese, sour cream and salt in a large bowl.
Then mix well and add hash browns, broccoli and onion, stirring to coat.
Next spoon the hash brown mixture into a greased 13×9 baking dish. Top with breadcrumbs and Parmesan cheese.
Then bake at 350 F for 50 minutes or until filling is bubbly and topping is browned.
Scoop out and serve!
If you liked the recipe for Funeral Potatoes with Broccoli you can try a more traditional recipe called Cheesy Potatoes or other potato recipes like Onion Roasted Potatoes or Slow Cooker Ranch Potatoes.
Funeral Potatoes with Broccoli
Ingredients
- 2 cans (10 ¾ oz) condensed cream of chicken soup
- 6 oz cheddar cheese shredded (1 ½ cups)
- ¾ cup sour cream
- ½ tsp salt
- 1 lb frozen Southern-style hash brown potatoes about 5 cups
- 5 cups fresh or frozen broccoli florets thawed
- 1 cup chopped onion
- Cooking spray
- ½ cup Panko
- ¼ cup (1 oz) grated fresh Parmesan cheese
Instructions
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Preheat oven to 350 F.
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Combine chicken soup and next 3 ingredients (through salt) in a large bowl. Add hash browns, broccoli and onion, stirring to coat.
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Spoon hash brown mixture into a greased 13×9 baking dish. Top with breadcrumbs and Parmesan cheese. Bake at 350 F for 50 minutes or until filling is bubbly and topping is browned.