Sunday, January 22, 2012

JULIENNE POTATOES . . . Not" Funeral Potatoes"

I decided a long time ago that the infamous "Funeral Potatoes" were invented by the owners of funeral homes . .  just to keep their business booming.  With all the butter, sour cream, and cheese, it can give anyone a heart attack!  This is just as ooey, gooey and yummy as any other.

1 C. Morrison Country Gravy Mix
1 t. Lawry's seasoned salt
1-2 C. Unflavored Yogurt
2 lbs. frozen hash browns, thawed
1/2 # grated cheese1/2 medium onion, diced

1--Mix gravy mix with cool water until well blended and set aside.
2--Bring  3 c. water to a boil.  Add gravy mix slurry, blend well.  Cook until thickened.
3-- Add yogurt, seasoned salt (to taste) and blend.
4--Toss hash browns and most of the grated cheese until they are mixed up evenly.  Place in 9" X 13" baking
     dish that has been sprayed.  Add "slurry" and mix;  sprinkle left-over cheese.   Cover with foil.

Bake at 350 degrees until hot and bubbly.  Remove foil and continue baking until the cheese topping is browned slightly.

**If you would like to shave the calories some more, use low fat cheese and make sure that you have plenty of slurry.  It will melt and blend in nicely.

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