I just kind of made this up since I was assigned to make Funeral Potatoes for a church function and didn't want to lead astray my fellow church-goers with those nasty fat-filled potato casseroles. Surprisingly, they turned out DELICIOUS. See what you think...1 x 10 oz bag of frozen potato chunks (the hash kind that isn't grated)
1 x 8 oz block of Neuftchel Cheese (a goat's milk, less fat version of cream cheese)
1/2 cups plain yogurt
1 yellow onion chopped and diced
2-5 stalks celery chopped and diced
1 Tbsp (ish) melted butter
2 tsp (ish) salt
3 tsp (ish) black pepper
1 Tbsp (ish) celery seed
1 1/2 tsp (ish) sage
Several handfuls of crushed corn flakes or corn chex
4 oz block (ish) cheddar cheese (optional)
Mix together frozen potato chunks, Neuftchel cheese, plain yogurt, onion, and celery until creamy. Add butter, salt, pepper, celery seed, and sage and mix thoroughly.
Meanwhile, line the bottom of an an extra large casserole dish with crushed corn flakes/checks. Spoon creamy potato mixture over corn flakes/chex and then cover potato mixture with another layer of crushed flakes/chex. Grate cheese over the top (or not...) and cover with aluminum foil.
Bake at 375 degrees for 45-50 minutes. Serve hot. Yum.
1 comment:
Jess - I made this a couple of weeks ago and LOVED LOVED LOVED them. I have always been a big fan of funeral potatoes - so thank you for coming up with healthier version! Now my mouth and body are happy!
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