1 2 pound package frozen hash browns, thawed
1 can reduced fat cream of chicken soup*
1 pint reduced fat sour cream
1/2 cup chopped onion
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup melted butter, divided
2 cups crushed corn flakes
Preheat oven to 350ºF. In a large bowl, combine hash browns, soup, sour cream, onion, cheddar cheese, salt, pepper, and 1/2 cup of melted butter. Mix well. Pour mixture into a 9 x 13 pan that has been sprayed with cooking spray.
In a small bowl, combine corn flakes and remaining melted butter. Mix well and sprinkle over the top of the hash brown mixture.
Cover the pan with aluminum foil and bake in a 350 oven for 1 1/2 hours.
Makes about 12 good size servings.
* You can use other “cream of” soups if you desire. Celery and mushroom work particularly well.