Cheesy Potato Casserole

• 3 Tbsp. margarine
• 1 (10 3/4 oz.) can low-fat cream of chicken soup (such as Campbell's Healthy Request)
• 16 oz. low-fat sour cream (such as Light 'n Lively Free)
• 1 1/2 c. (6 oz.) shredded low-fat Cheddar cheese (such as Cracker Barrel light)
• 1 (32 oz.) bag frozen southern style hash brown potatoes
• 3/4 c. corn flake crumbs
• vegetable oil spray

1. Preheat oven to 350u0b0.
2. Heat margarine, soup, sour cream and cheese in saucepan over medium heat, stirring constantly, until cheese melts.
3. Spray a 13 x 9-inch baking dish with vegetable oil spray.
4. Put potatoes into dish and pour cheese mixture over potatoes.
5. Sprinkle corn flake crumbs over casserole and spray lightly with vegetable oil spray.
6. Bake at 350u0b0 for 1 hour or until potatoes are tender.
7. Serves 10 to 12.

margarine, lowfat cream of chicken soup, lowfat sour cream, cheddar cheese, potatoes, corn flake crumbs, vegetable oil spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682583 (may not work)