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Funeral Potatoes with Broccoli

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.
Course Vegetable
Prep Time 10 minutes
Cook Time 50 minutes
Servings 8 people

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

  1. Preheat oven to 350 F.
  2. Combine chicken soup and next 3 ingredients (through salt) in a large bowl. Add hash browns, broccoli and onion, stirring to coat.
  3. Spoon hash brown mixture into a greased 13x9 baking dish. Top with breadcrumbs and Parmesan cheese. Bake at 350 F for 50 minutes or until filling is bubbly and topping is browned.