Funeral Potatoes

Ingredients

• 5 cups broccoli florets fresh thawed
• 21.5 ounce cream of chicken soup undiluted reduced-fat reduced-sodium canned
• 5 cups hash browns frozen southern-style
• 1.5 cups cheddar cheese shredded reduced-fat
• 0.8 cup cream sour reduced-fat
• 1 cup onion chopped
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 1 ounce parmesan fresh grated
• 0.5 teaspoon salt 

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Combine chicken soup and next 3 ingredients (through salt) in a large bowl.
3. Add hash browns, broccoli, and onion, stirring to coat.
4. Spoon hash brown mixture into a 13 x 9-inch glass or ceramic baking dish lightly coated with cooking spray. Top with breadcrumbs and Parmesan cheese.
5. Bake at 350 for 50 minutes or until filling is bubbly and topping is browned.
6. Lighten Up
7. Keep it creamy & comforting
8. Rich cheese and sour cream keep this dish hearty and decadent. Some of the potatoes have been replaced with fiber-filled broccoli to bulk up the dish and reduce the calories. My secret for a crunchy topping that's lower in fat than potato chips? Breadcrumbs and a little Parmesan cheese.