Hash Brown Casserole (Cooking Light)

• 3/4 cup onion, chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon fresh ground black pepper
• 1 (32 ounce) package frozen southern style hash brown potatoes, diced
• 2 tablespoons butter, melted and divided
• 1 (10 ounce) can cream of chicken soup, undiluted (condensed, reduced-fat, reduced-sodium, such as Campbell's Healthy Request)
• 8 ounces light processed cheese, cubed
• 1 (8 ounce) carton light sour cream
• cooking spray
• 2 cups corn flakes, coarsley crushed

1. Preheat oven to 350.
2. Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
3. Combine soup & 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 & remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350 for 1 hour.

onion, paprika, fresh ground black pepper, brown potatoes, butter, cream of chicken soup, cheese, sour cream, cooking spray, corn flakes

Taken from www.food.com/recipe/hash-brown-casserole-cooking-light-404796 (may not work)