Ingredients Jump to Instructions ↓

  1. 1 10 3/4-ounce canreduced-fat and reduced-sodium condensed cream of chicken soup

  2. 1 cupshredded reduced-fat sharp cheddar cheese (4 ounces)

  3. 1/2 cupfat-free milk

  4. 1/2 cuplight dairy sour cream

  5. 1/3 cupfinely chopped onion or 2 tablespoons dried minced onion

  6. 1/2 teaspoonground black pepper

  7. 1 30- or 32-ounce packagefrozen shredded or diced hash brown potatoes, thawed

  8. 1/2 cupcrushed cornflakes or crushed wheat cereal flakes

Instructions Jump to Ingredients ↑

  1. Directions Preheat oven to 350°F. Lightly grease a 2-quart rectangular baking dish; set aside. In a very large bowl, combine soup, cheese, milk, sour cream, onion, and pepper. Stir in potatoes. Spread mixture evenly in prepared baking dish. Cover and bake for 45 minutes; stir potatoes. Sprinkle with cornflakes. Bake, uncovered, for 20 to 25 minutes more or until heated through and bubbly. Let stand for 10 minutes before serving.


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