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 Time10minutes
Cook Time50minutes
Servings8people
Ingredients
2cans(10 ¾ oz) condensed cream of chicken soup
6ozcheddar cheeseshredded (1 ½ cups)
¾cupsour cream
½tspsalt
1lbfrozen Southern-style hash brown potatoesabout 5 cups
5cupsfresh or frozen broccoli floretsthawed
1cupchopped onion
Cooking spray
½cupPanko
¼cup(1 oz) grated fresh Parmesan cheese
Instructions
Preheat oven to 350 F.
Combine chicken soup and next 3 ingredients (through salt) in a large bowl. Add hash browns, broccoli and onion, stirring to coat.
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.