Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes, thawed2 cups shredded reduced-fat cheddar cheese1/2 cup chopped onion3/4 teaspoon salt1/2 teaspoon pepper1-1/2 cups reduced-fat sour cream1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1-1/2 cups cornflakes, lightly crushed1 tablespoon butter, melted1 tablespoon minced fresh parsley
Preparation
In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream and soup. Pour over potato mixture and mix gently to combine. Transfer to a 3-qt. baking dish coated with cooking spray. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 350° for 45-55 minutes or until heated through. Sprinkle with parsley.
