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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
1 30-ounce package(s) frozen shredded hash brown potatoes, thawed |
2 cup(s) (8 ounces) shredded reduced-fat cheddar cheese |
1/2 cup(s) chopped onion |
3/4 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1 1/2 cup(s) reduced-fat sour cream |
1 10 3/4-ounce can(s) reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted |
1 1/2 cup(s) cornflakes, lightly crushed |
1 tablespoon(s) butter, melted |
1 tablespoon(s) minced fresh parsley |
Directions:
1. 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.
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