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 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
1Preheat 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.
2In a small bowl, toss cornflakes with melted butter; sprinkle over top. Bake until golden brown, 40 to 45 minutes.
Total Time
Prep: 15 min. Bake: 40 min.
Makes 12 servings
Nutrition Facts
3/4 cup: 136 calories, 5g fat (3g saturated fat), 15mg cholesterol, 292mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.