Low Fat Cheesy Potatoes

Every potluck table has a version of this dish, the creamy, cheesy hash brown casserole some folks call funeral potatoes. This one keeps all the comfort but trims the fat with reduced-fat cream of chicken soup, lighter cheddar, no-fat milk, and light sour cream, so nobody feels weighed down after seconds.

The technique is what keeps it from going gluey or dry. Bake it covered first so the potatoes heat through and stay moist, then uncover it and add the crushed cereal topping for the last stretch so it toasts up golden and crunchy instead of steaming soft under the lid.

Two small things matter: thaw the hash browns first so they don’t water down the casserole, and let it rest 10 minutes after baking so the cheddar sauce sets enough to scoop cleanly instead of running.

Pro Tips

• Thaw the diced hash browns completely and pat off excess moisture so the casserole doesn’t turn watery.
• Keep the dish covered for the first bake; uncovering too early dries the top before the center is hot.
• Crush the cereal coarsely so the topping keeps real crunch rather than turning to dust.

Variations

• Swap cream of mushroom or cream of celery soup for the cream of chicken.
• Stir in cooked diced ham or crumbled bacon to turn it into a main.
• Toss the cereal topping with a little melted butter for an extra-golden crust.