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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Anyone who love's Paula Deen like I do has heard her talk about the 3 different types of food ... one of them is funeral food. No I'm not talking about some ancient Egyptian thing where they bury the dead with food, I'm talking about food you take to feed the family of the deceased .... its got to be pretty looking, hearty, and something that you put all your heart and love into. This is one of my funeral food recipes that I've made. Of course, I've also made it to go with breakfasts and brunches. Whatever you decide to do with it, I hope you and yours enjoy it! Ingredients:
32 ounces frozen hash browns, thawed |
1/2 cup onion, chopped |
10 3/4 ounces low-fat cream of mushroom soup (1 can) |
1/3 cup honey |
1 teaspoon salt |
1 teaspoon black pepper |
1 pint nonfat sour cream |
1 cup fat-free cheddar cheese, shredded |
1/4 cup reduced fat margarine, melted |
1 cup corn flakes (sometimes i fudge on the measuring of this ingredient ... really i just make enough to cover the top) |
Directions:
1. Preheat oven to 350-degrees. Prepare a 9 x 13-inch pan with cooking spray; set aside.
2. Combine hash browns, onions, soup, honey, salt, black pepper, sour cream, and cheese in a large mixing bowl. Mix well. Spoon mixture into prepared pan.
3. Combine melted margarine and corn flakes in a small bowl. Stir together. Top evenly over casserole. Bake for 45 minutes.
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