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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This down-home side dish boasts a buttery cornflake crust on top. Ingredients:
3/4 cup chopped onion |
1/2 teaspoon paprika |
1/2 teaspoon freshly ground black pepper |
1 (32-ounce) package frozen southern-style hash brown potatoes, diced |
2 tablespoons butter, melted and divided |
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as campbell's healthy request) |
8 ounces light processed cheese, cubed (such as velveeta light) |
1 (8-ounce) carton light sour cream (such as daisy) |
cooking spray |
2 cups cornflakes, coarsely crushed |
Directions:
1. Preheat oven to 350°.
2. Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
3. Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray.
4. Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350° for 1 hour.
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