Apr03
57
posted by Emily Bites in All Recipes, Breakfast, Casseroles, Comfort Food, Side Dishes, vegetarian
I often forget to plan ahead and post a holiday-themed recipe before the holiday actually occurs so that you all can make it too, but this time I remembered! I am so proud of myself. I know a lot of people make ham as their main course for Easter, and one of the most popular side dishes for ham is a warm, creamy, cheesy potato casserole. I think almost everyone has eaten some version of these potatoes. When brainstorming a light version I ran across many similar recipes titled “funeral potatoes” which made me do a double take. I’m assuming the moniker comes from this dish’s prevalence at potluck gatherings, so I am incorporating potluck into the title instead of funeral. It just sounds more appetizing! I’m not always a huge sour cream fan, but I love the tangy flavor it brings to this dish. You can make this with the traditional cream of chicken soup, but it tastes just as good with cream of mushroom for a vegetarian option. This is a generous portion for a side dish, so make sure to leave room on your plate. The potatoes make really good leftovers too, so feel free to hide some before they’re all gone! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Print Recipe Rate this Recipe
Prep Time: 5 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 5 minutes mins
Calories: 190kcal
These easy Cheesy Potluck Potatoes are a perfect side dish that pairs well with anything from a casual barbecue to Thanksgiving dinner!
Yield: 8 servings
Ingredients
- 2 lb (32 oz bag) of frozen cubed hash brown potatoes, defrosted (use a zero point hash brown if following the myWW Purple plan)
- ¼ cup chopped onion
- 1 cup fat free sour cream
- 10.75 oz can of 98% fat free cream of chicken OR cream of mushroom soup for a vegetarian option
- 1 cup 2% reduced fat shredded cheddar cheese
- Salt and pepper to taste
- ¾ cup of corn flakes, crushed
Instructions
Preheat the oven to 350. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
In a large bowl, combine all the ingredients except the corn flakes and stir until thoroughly combined.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the corn flakes over the top and bake for one hour until potatoes are cooked through. Slice into eight pieces and serve.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
190 calories, 31 g carbs, 4 g sugars, 2 g fat, 1 g saturated fat, 6 g protein, 3 g fiber(from myfitnesspal.com)
MyWW SmartPoints per (1/8th of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 6 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
5 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Adapted fromFood.com
Author: Emily Bites
Course: Side Dish
Cuisine: American
Keyword: Easy Side Dish, Funeral Potatoes, Hash Brown Casserole, WW Side Dish
posted on April 3, 2012
57 comments »
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57 comments on “Cheesy Potluck Potatoes”
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Kathleen — April 3, 2012 @ 2:20 am Reply
ooo, I bet you could even substitute greek yogurt for the sour cream for the added protein. I can’t wait to try this recipe! By the way, Emily. Everything I’ve made from this website ——> ROCKS!
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Susan B — April 3, 2012 @ 3:18 am Reply
we have always called them funeral potatoes and yep we have them every Easter…thanks for lightening it up!
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Anna P — April 3, 2012 @ 11:06 am Reply
I get 4 points with the nutritional info, but 7 points entering it into the recipie builder.
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Anna — April 3, 2012 @ 11:07 am
That’s a big difference, but still better than the original recipie.
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emilybites — April 3, 2012 @ 11:13 am
I have no idea how you would get that because when I run the exact ingredients I listed through the recipe builder I get 5 per serving.
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Gilly — April 7, 2012 @ 3:15 am
Maybe different hash brown options? One hash brown option I chose gave me 46 points for the 2 pounds and made the recipe 8 pp+ each. If you enter the NI into the calculator, it equals 4 pp+
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Unknown — April 3, 2012 @ 8:47 pm Reply
Made them as 16 cupcakes!!!! They were amazing!!! I have lost 15 lbs so far all by eating Emily bite recipes!
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emilybites — April 7, 2012 @ 7:16 pm
What a genius idea to make them into cupcakes!! I am going to try that next time.
Congratulations on your weight loss – that’s awesome!! 🙂
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Anonymous — April 19, 2012 @ 10:51 pm
would you still bake 1 hr. also are points still 5 points per cupcake? and is serving size 1 or 2 cupcakes? thanks for any info!!
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Wilma NC — April 8, 2012 @ 7:27 pm Reply
Getting ready to put mine in the oven. Hubby wanted shredded potatoes though. I’ll let you know how it goes.
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Steph B — April 9, 2012 @ 3:04 pm Reply
I made these for a side dish to our Easter dinner, and they were good! I substituted 1/2 C seasoned bread crumbs for the corn flakes, and the points came out the same. I used shredded potatoes, as the store I was at didn’t have the cubed / diced potatoes. I’ll be making these again! Thanks for the recipe!
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emilybites — April 17, 2012 @ 7:02 pm
I’m glad they were a hit for Easter! Thanks for letting me know 🙂
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Audrey — April 15, 2012 @ 6:25 am Reply
I made these for Easter brunch. They turned out amazing! I’ve tried another version of this recipe and this one is WAY better. I absolutely love all your recipes. My boyfriend is pretty skeptical when I make “healthy” recipes, but he has liked every recipe that I’ve made from your website (bubble up enchiladas are his fave, he’s learned how to make them too!). Thanks for all your wonderful recipes!
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emilybites — April 17, 2012 @ 7:04 pm
Yay, I am so glad you loved this dish! Thanks so much for the kind words. I’m glad your boyfriend is becoming a believer :P.
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Anonymous — April 16, 2012 @ 4:53 pm Reply
This is a wonderful recipe! For breakfast I warmed up 1 serving of potatoes, and topped with a cheese single and fried egg. Only 8 points for a very filling breakfast thatkept me full until lunchtime.
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emilybites — April 17, 2012 @ 7:05 pm
Sounds like a yummy breakfast to me! Thanks for sharing the idea. Glad to hear you liked these!
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Anonymous — April 19, 2012 @ 10:18 pm Reply
If you bake the cheesy potluck potatoes in a cupcake pan would you still bake 1 hour and also would each serving still be 5 points per muffin or less?
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emilybites — April 19, 2012 @ 10:52 pm
Sorry, I’ve never made them that way, so I have no idea. If you try it out let us know!
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Courtney — April 29, 2012 @ 4:17 am Reply
These potatoes made an excellent side dish for my pork roast and asparagus dinner! Thanks for this easy to make and delicious to eat recipe.
PS – In St. Louis we call this casserole “Party Potatoes” – I guess the name of the dish depends on where you live!
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Anonymous — July 21, 2012 @ 1:40 am Reply
I use top the tater instead of sour cream. Yum
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Anonymous — July 31, 2012 @ 12:14 am Reply
These are amazingly good. My sister’s recipe is similar, but uses a stick of butter. The first time we made it, she said she didnt’ miss the butter at all and it didn’t have all that grease floating everywhere. No one commented on the swaps as being noticeable either. The next time she made it she “insisted” she had to have some butter, so I made mine separate. After dinner she commented that I should have reminded her leaving out the butter was okay & she didn’t miss the flavor. I told her to sprinkle butter buds on her portion if she wanted. We are having it regularly now; without unnecessary fat & still amazing taste. Thanks so much for posting this…I thought I would never get to have it again.
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Anonymous — August 9, 2012 @ 10:59 pm Reply
Another great recipe Emily, thank you so much.
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Tsteve — September 30, 2012 @ 5:46 pm Reply
Making these tonight. We also have these every Easter and my dear Aunt always makes them. One of my favorite things! I will have to share this with her. She is doing Weight Watchers too I believe. We just call them cornflake potatoes. LOL
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Sara — October 8, 2012 @ 11:29 pm Reply
Made these tonight. Very good!! Except next time, I am going to cook the onions beforehand so they are softer. Love your blog!
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SandyH — January 6, 2013 @ 3:26 pm Reply
Making these today to go with grilled pork tenderloin. I’ve made the full fat version for many years, so I am so happy to have this lightened up! Thanks!
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Anonymous — January 6, 2013 @ 9:58 pm Reply
Wonder how this would be with a panko topping?? I almost never have Corn Flakes on hand & I doubt Wheaties or Frosted Flakes would turn out well 😉
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Anonymous — February 27, 2013 @ 6:56 pm
I am using Italian Panko on mine this evening I will let you know!
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Anonymous — January 20, 2013 @ 10:13 pm Reply
I too will be trying this with Panko as that is what I have on hand.
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Sarah — January 29, 2013 @ 8:50 pm Reply
I’m giving these a try tonight with some pork chops. I can’t wait!!!!!!! I know they’re going to be amazing. BTW, I absolutely LOVED the taco bake as well as the chicken enchiladas. The buffalo pulled chicken was a hit as well! We ate them as bbq pita pizzas and bbq chicken nachos. Delicious!
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Sarah — January 30, 2013 @ 2:22 am Reply
Ok, these were AMAZING!!!!! Definitely integrating this into my usual repertoire. I had them with a pork chop for supper tonight and plan to have more for breakfast with an egg haha! Good job!!!!!!
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Kacee — February 23, 2013 @ 6:16 pm Reply
What is the serving size for these Emily?
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Michelle — March 29, 2013 @ 1:23 pm Reply
Making these for easter but going to sprinkle crushed lowfat cheeze its on top!
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Anonymous — March 31, 2013 @ 1:56 am Reply
made these in a cupcake pan(1/2 cup each) baked them for an hour point value was 3 for 1.
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Anonymous — April 8, 2013 @ 8:26 pm Reply
These are delicious! Had them last night…just curious, about how much potatoes are in a serving size (didn’t break it into eights last night since we were serving a crowd). Would you estimate about 2/3 C?
Thanks!
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TeeJay — May 20, 2013 @ 7:35 pm Reply
I like to steer clear of processed foods, so the frozen hash browns wouldn’t work for me. What’s the word on using fresh cubed potatoes? Any variation on the cooking time?
Thanks!
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Emily Koenigsberg — May 20, 2013 @ 7:36 pm
As long as you chop them up small it should be about the same!
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Erin — June 9, 2013 @ 12:21 am Reply
Emily-
Thank you So Much for lightening up this recipe. My Grandma used to make these for everything from Easter dinner to Xmas morning, and I often have craved them when I am missing her. This allows me to make them, think of her, and not depth-charge my WW mission.
<3
Erin
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Lindsey — May 4, 2014 @ 9:20 pm Reply
How long do you bake these for?
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Karen — August 8, 2014 @ 12:06 pm Reply
We make these without any topping and I like them better that way. I have stopped using the butter as well. Don’t miss it. Try using Potatoes O’Brien that already has onions and green peppers. It is great
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Cheri — April 3, 2015 @ 3:06 pm Reply
Do you think this recipe would do well in a crock pot?
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Emily Bites — April 3, 2015 @ 3:15 pm
I’ve never tried it that way – if you do, report back and let us know!
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Megan C. — November 8, 2017 @ 10:56 pm
I’d like to try in the crockpot. Any update? 🙂
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Penny McGrew — August 16, 2018 @ 5:13 pm
Make these all the time in a crockpot and they are great.
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Sarah — April 24, 2016 @ 3:39 pm Reply
It looks delicious, however I do have to say that cream of mushroom soup isn’t truly vegetarian. It contains anchovies. I’m sure that there is a substation though!
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Sarah — April 24, 2016 @ 3:41 pm
Er, substitution!
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Lisa — April 6, 2018 @ 1:01 pm Reply
This might be a really dumb question, but do you measure the cornflakes first, and then crush them, or crush and then measure 3/4 cup? I feel like this would make a difference.
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Emily Bites — April 6, 2018 @ 1:07 pm
I always just buy corn flake crumbs which come already pre crushed so crush them first!
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Lisa — April 9, 2018 @ 8:38 am Reply
Emily, thank you for coming back to respond! It turned out great – just the right amount of corn flakes! I hope you are enjoying your maternity leave time.
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Shari — February 4, 2020 @ 11:07 am Reply
These potatoes are a holiday staple! My mom usually makes them, somehow hers always taste better. We call them party potatoes.
I’m thinking if making these into a main dish. I have a thawed bag of hash browns I need to use (hibs took them out of the freezer to make room for something else) some cooked chicken breast that also needs to be used. Maybe throw some veggies in too? Do you may e already have a recipe like this?
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