As a side for brunch or dinner, this lightened-up casserole is just as good with eggs as it is with chicken. Kids love its cheesy flavor and crispy topping.
—KELLY KIRBY SHAWNIGAN LAKE, BC
PREP: 15 MIN. • BAKE: 40 MIN. • MAKES: 12 SERVINGS
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 (4 ounces) 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
1. Preheat oven to 350°. In a large bowl, combine the first seven ingredients. Transfer to a 13x9-in. or 3-qt. baking dish coated with cooking spray.
2. In a small bowl, toss cornflakes with melted butter; sprinkle over top. Bake 40-45 minutes or until golden brown.