Lightened-Up Funeral Potatoes

My sister brought funeral potatoes to a church potluck once, and I watched three people go back for seconds while the green bean casserole sat untouched. That creamy, cheesy comfort hit different when it came from someone's kitchen instead of a recipe card, but I knew the traditional version would send me into a food coma. Years later, I cracked the code by swapping heavy cream for Greek yogurt and trading the fried onion topping for buttered cornflakes, and suddenly this nostalgic side dish became something I could actually feel good about serving.

I made this for a dinner party where someone mentioned they were trying to eat lighter, and I didn't announce the swap or make it weird. Halfway through the meal, they asked for the recipe, genuinely surprised it was the healthier version. That moment taught me that good food doesn't need to shout about its virtues.

Ingredients

• Frozen shredded hash browns (thawed): Using frozen saves you from the wet-potato mess and guarantees even texture throughout the casserole.
• Reduced-fat shredded cheddar cheese: The lower fat content actually melts more smoothly than full-fat when combined with yogurt, and you won't miss the richness.
• Yellow onion and garlic: These build the savory foundation that keeps the dish from tasting diet-like or one-dimensional.
• Plain Greek yogurt (2% or nonfat): The tanginess balances the cheese while the thickness gives you that creamy texture without cornstarch or heavy cream.
• Low-sodium broth: This thins the yogurt sauce to the right consistency while keeping sodium in check since the cheese adds plenty of salt.
• Cornflakes: Crushed just lightly so they stay crispy in the oven rather than dissolving into the casserole like breadcrumbs would.
• Butter for the topping: Just enough to toast the cornflakes golden without making them greasy.

Instructions

Prep and preheat:

Set your oven to 350°F and get a 9x13-inch baking dish ready with a light coating of cooking spray or oil. Thaw your potatoes ahead if you haven't already, and have all ingredients measured and ready so you're not scrambling once you start cooking.

Build the flavor base:

Warm olive oil in a large skillet over medium heat, then add your diced onion and let it soften until it starts turning translucent, about three minutes. When it looks cooked through and fragrant, add your minced garlic and stir constantly for just one minute so it doesn't burn.

Create the sauce roux:

Sprinkle the flour over the onion and garlic mixture, stirring continuously for a full minute to cook out the raw flour taste. This is crucial because it prevents lumps later and gives the sauce body without needing cream.

Make it smooth and creamy:

Slowly pour in your broth while whisking constantly, watching the mixture thicken as it heats for about two to three minutes. It should look silky and pour-able, not stiff or pasty.

Finish the sauce:

Remove the skillet from heat and stir in your Greek yogurt along with the onion powder, garlic powder, salt, and pepper, mixing until everything is creamy and you don't see any streaks of white yogurt. The heat should be gentle so the yogurt doesn't separate.

Combine everything:

Dump your thawed hash browns into a large mixing bowl, add the shredded cheddar, then pour in the yogurt sauce and stir until every potato strand is coated with that creamy mixture. You'll know it's ready when you don't see any dry-looking spots.

Fill the dish:

Spread the potato mixture evenly into your prepared baking dish, using a spatula to smooth the top so it bakes uniformly.

Toast and top:

Toss your lightly crushed cornflakes with melted butter in a small bowl, then sprinkle them evenly across the top of the casserole so you get that buttery crunch in every bite.

Bake until bubbly:

Slide the dish into your preheated oven uncovered and bake for 40 to 45 minutes, until you see it bubbling around the edges and the cornflake topping turns golden brown. Your kitchen will smell incredible.

Cool and serve:

Let it sit for five to ten minutes before serving so it sets slightly and holds together better when you scoop it onto plates.

Save

I once brought this to a family dinner where my aunt made her traditional version heavy with cream and French fried onions, and the two casseroles sat side by side. By the end of the night, mine was nearly gone while hers had barely been touched. Nobody felt deprived, and that's when I knew this recipe had actually improved on something old.

Why This Version Works Better

The Greek yogurt swap isn't just about cutting calories, it's about letting the potato flavor actually shine instead of drowning in cream. You get tanginess that wakes up your palate between bites, and the natural thickness means you can skip the condensed soup that muddles most traditional recipes. When you taste it, you know exactly what you're eating instead of guessing what that slightly gluey sauce is made from.

The Cornflake Topping Secret

Most people crush cornflakes way too finely, which turns them into breadcrumb territory and they get soft and sad in the oven. When you just lightly break them into big flake pieces and toss them with butter right before baking, they stay crispy on top while getting slightly buttery underneath. That contrast is what makes people ask if you made the topping from scratch instead of reaching into the cereal box.

Make It Your Own

This casserole is endlessly flexible, so don't treat it like scripture. I've stirred in diced green onions, bell peppers, even crispy bacon bits depending on what's in my fridge and what mood I'm in. The potato and yogurt base is so forgiving that you can customize it to match whatever meal you're serving or whoever's coming to dinner.

• Stir in half a cup of chopped green onions or diced bell pepper for color and fresh crunch.
• Try a gluten-free flour and gluten-free cornflakes if you're cooking for someone with restrictions.
• Serve it alongside roast chicken or a crisp green salad to balance the richness.

Save

This recipe turned a dish I thought I'd outgrown into something I'm genuinely excited to make. It's the kind of food that brings people together without making you feel like you're eating hospital food.

Recipe Questions & Answers

→ Can I use fresh potatoes instead of frozen shredded ones?

Yes, fresh potatoes can be shredded and used, but ensure they’re blanched briefly to soften before mixing to achieve the right texture.

→ What does Greek yogurt add to the dish?

Greek yogurt lightens the sauce, adding creaminess and a subtle tang while reducing fat compared to heavier dairy alternatives.

→ How can I make this casserole gluten-free?

Use gluten-free flour and gluten-free cornflakes to keep the topping crisp without gluten.

→ Is it possible to substitute cheddar cheese?

Yes, sharp mozzarella or a mild Monterey Jack can be used for a different flavor profile while maintaining meltiness.

→ How should leftovers be stored?

Store cooled portions tightly covered in the refrigerator for up to 3 days. Reheat in the oven for best texture.

→ Can I prepare this dish in advance?

Yes, assemble the casserole a day ahead, keep it refrigerated, and bake just before serving to save time.