Creamy Hash Brown Casserole

• 1 (32-ounce) package frozen hash brown potatoes
• 1 (10 3/4-ounce) can fat-free cream of chicken soup
• 1 (8-ounce) container light sour cream
• 1 small onion, chopped
• 1 (5-ounce) can low-fat evaporated milk
• 1/4 cup light butter or margarine, melted
• 1 teaspoon dried rosemary (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Vegetable cooking spray
• 1 cup (4 ounces) shredded reduced-fat Cheddar cheese

1. Stir together first 9 ingredients in a large bowl.
2. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray. Sprinkle cheese evenly over top.
3. Bake at 350u0b0 for 1 hour or until bubbly and golden. Remove from oven, and let stand 10 minutes.

potatoes, cream of chicken soup, sour cream, onion, lowfat, light butter, rosemary, salt, pepper, vegetable cooking spray, cheddar cheese

Taken from www.myrecipes.com/recipe/creamy-hash-brown-casserole (may not work)