Lightened-Up Funeral Potatoes (Printable)

Cheesy shredded potatoes with Greek yogurt and crunchy cornflake topping create a light, comforting dish.

# What You'll Need:

→ Potato Base

01 - 1 bag (28 ounces) frozen shredded hash brown potatoes, thawed
02 - 1½ cups reduced-fat shredded cheddar cheese
03 - ½ cup diced yellow onion
04 - 2 cloves garlic, minced
05 - ½ teaspoon kosher salt
06 - ¼ teaspoon ground black pepper

→ Lightened Sauce

07 - 1½ cups plain Greek yogurt (2% or nonfat)
08 - ¾ cup low-sodium chicken or vegetable broth
09 - 1 tablespoon olive oil
10 - 1 tablespoon all-purpose flour
11 - ½ teaspoon onion powder
12 - ½ teaspoon garlic powder

→ Topping

13 - 2 cups cornflakes, lightly crushed
14 - 2 tablespoons melted unsalted butter

# How to Cook:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, approximately 3 minutes. Add minced garlic and cook for 1 additional minute.
03 - Sprinkle flour over the onion mixture and stir constantly for 1 minute to eliminate lumps.
04 - Gradually whisk in chicken or vegetable broth until smooth and thickened, approximately 2-3 minutes.
05 - Remove from heat and stir in Greek yogurt, onion powder, garlic powder, salt, and pepper until creamy and fully combined.
06 - In a large bowl, combine thawed hash browns, shredded cheddar cheese, and yogurt sauce. Stir until well mixed.
07 - Spread the potato mixture evenly in the prepared baking dish.
08 - In a small bowl, toss crushed cornflakes with melted butter. Sprinkle the mixture evenly over the casserole.
09 - Bake uncovered for 40-45 minutes until bubbly and golden brown on top.
10 - Let cool for 5-10 minutes before serving.

# Expert Advice:

01 -
  • Greek yogurt keeps it creamy without the guilt, so you can enjoy seconds without that weighted-down feeling.
  • The cornflake topping gets crispy and golden instead of soggy, giving you real texture that makes people notice.
  • It comes together in under 20 minutes of hands-on work, perfect for when you want something impressive but not stressful.
02 -
  • Greek yogurt can break and curdle if you add it straight to hot liquid, so always remove the pan from heat first and stir gently to combine.
  • Don't skip thawing the potatoes completely or draining excess moisture away, or you'll end up with a watery casserole instead of a creamy one.
03 -
  • Measure out your cornflakes by weight if possible, because a lightly crushed cup can vary wildly and change your topping coverage.
  • Make the casserole completely through step six the night before, refrigerate it covered, then just add the cornflake topping and bake the next day, adding just five minutes to the cooking time.
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