1--10 3/4 oz. can LF cream of chicken soup
1 c. shredded LF cheddar cheese (4 oz.)
1/2 c. light sour cream
1/2 c. skim milk
1/3 c. finely chopped onion or 2 T. dried minced onion
1/2 tsp. pepper
1--32 oz. package frozen shredded or diced hash brown potatoes, thawed
1/2 c. crushed cornflakes or wheaties
1. Preheat oven to 350. Lightly grease a 2-quart rectangular baking dish; set aside. In an extra-large bowl, combine soup, cheese, milk, sour cream, onion, and pepper. Stir in potatoes. Spread mixture evenly in baking dish.
2. Cover and bake for 45 minutes; stir potatoes. Sprinkle with cornflakes. Bake, uncovered, for 20--25 minutes more or until heated through and bubbly. Let stand for 10 minutes before serving.
Makes 12 servings/ 3 points each
cblessum on 1/4/2008