Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes, thawed1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 cup shredded reduced-fat sharp cheddar cheese2/3 cup reduced-fat sour cream1 small onion, chopped1/2 teaspoon salt1/2 teaspoon pepper1/4 cup crushed cornflakes1 tablespoon butter, melted
Preparation
Preheat oven to 350°. In a large bowl, mix the first seven ingredients. Transfer to a 13x9-in. or 3-qt. baking dish coated with cooking spray.
In a small bowl, toss cornflakes with melted butter; sprinkle over top. Bake until golden brown, 40-45 minutes.
