Funeral Potatoes

• 2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
• 6 ounces reduced-fat cheddar cheese, shredded (about 1 1/2 cups)
• 3/4 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1 pound frozen Southern-style hash brown potatoes (about 5 cups)
• 5 cups fresh or frozen broccoli florets, thawed
• 1 cup chopped onion
• Cooking spray
• 1/2 cup panko (Japanese breadcrumbs)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Preheat oven to 350u0b0.
2. Combine chicken soup and next 3 ingredients (through salt) in a large bowl. Add hash browns, broccoli, and onion, stirring to coat.
3. Spoon hash brown mixture into a 13 x 9-inch glass or ceramic baking dish lightly coated with cooking spray. Top with breadcrumbs and Parmesan cheese. Bake at 350u0b0 for 50 minutes or until filling is bubbly and topping is browned.
4. Lighten Up
5. Keep it creamy & comforting
6. Rich cheese and sour cream keep this dish hearty and decadent. Some of the potatoes have been replaced with fiber-filled broccoli to bulk up the dish and reduce the calories. My secret for a crunchy topping that's lower in fat than potato chips? Breadcrumbs and a little Parmesan cheese.

condensed reduced, cheddar cheese, sour cream, salt, potatoes, broccoli, onion, cooking spray, parmesan cheese

Taken from www.myrecipes.com/recipe/funeral-potatoes (may not work)