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Ingredients
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
- 2/3 cup reduced-fat sour cream
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup crushed cornflakes
- 1 tablespoon butter, melted
Details
Servings 8
Adapted from tasteofhome.com
Preparation
Step 1
In a large bowl, combine the first seven ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine cornflakes and butter; sprinkle over top. Bake at 350° for 40-45 minutes or until golden brown. Yield: 8 servings.
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