Funeral Potatoes

Ingredients:

26 oz bag of frozen hashbrowns
1 cup milk
1 cup boiling water + 2 chicken bouillon cubes
1/4 cup cornstarch
1 cup light sour cream
4 oz (1 cup) shredded cheddar cheese
1/2 cup sliced green onions
salt and pepper to taste
1/2-1 cup crushed corn chex

Directions:

Preheat oven to 375. In cool pan whisk together cold milk and cornstarch, turn on heat to medium and whisk frequently until thickened. While cooking milk and cornstarch, boil water in microwave and add bouillon cubes, set aside. Once milk and cornstarch is thick, slowly add chicken broth and whisk until smooth. Add sour cream to sauce, fold together hashbrowns, cheese, green onions, salt and pepper and sour cream sauce mix until well combined, put in 13 X 9 glass baking dish (or if you are me, that's where you mixed it all together in the first place!) and top with crushed corn chex (it's traditional to do cornflakes on top, but they aren't gluten free so the corn chex works great as long as it's crushed!) Bake in the oven for 45 minutes.

These aren't as "saucy" as the full fat version, so if you find them too dry you can double the cream of chicken soup substitute for 2 cups of milk, 2 cups of boiling water and 4 bouillon cubes. No one complained here, and I feel better about this lighter version that we usually eat :)