Funeral Potatoes, Slightly Lighter Version

Growing up in Utah you have to love funeral potatoes!

• Ready In: 1 hr 15 mins
• Yields: 32 ounces

Ingredients

• 1 (32 ounce) bag  frozen diced potatoes
• 1 (10 3/4ounce) can  cream of chicken soup
• 1⁄4 cup butter, melted
• 1⁄2 cup skim milk
• 1  cup light sour cream
• 2  cups cheddar cheese, grated
• 1  dash salt (to taste)
• 1  dash pepper (to taste)

Directions

1. Preheat oven to 350 degrees.
2. Combine soup, butter, sour cream or yogurt, milk, cheese, onion, salt and pepper in a large mixing bowl. Mix well.
3. Add the diced potatoes to bowl and stir gently until combined.
4. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
5. Optional: Mix 2 T melted butter with crushed corn flakes or panko bread crumbs. If using panko, season with a little salt and pepper. Sprinkle crumb mixture over potato mixture. Also optional: sprinkle more cheese over the top.
6. Bake uncovered at 350 degrees for 45-60 minutes or until hot and bubbly.