Makeover Monday Hash Browns Casserole

• 2 lbs frozen southern style hash brown potatoes, thawed
• 2 tablespoons melted butter
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 8 ounces fat free sour cream or 8 ounces light sour cream
• 1 cup chopped onion
• 2 cups shredded reduced-fat sharp cheddar cheese
• 1 teaspoon salt
• 14 teaspoon ground black pepper
• 2 cups crushed corn flakes cereal (just use your hands to crush the flakes into a 2 cup measure)
• canola oil cooking spray

1. Preheat oven to 350-degrees.
2. Coat a 9 x 13 x 2-inch baking dish with canola cooking spray.
3. Add hashbrowns, butter, broth, condensed cream of chicken soup, sour cream, chopped onion, cheese, salt and pepper to a large bowl and stir to blend well.
4. Place mixture in prepared baking dish.
5. Sprinkle Cornflakes over the top, press gently over the top of the Cornflakes.
6. Generously coat the Cornflakes with canola cooking spray.
7. Bake covered in oven for 30 minutes.
8. Remove cover and bake an additional 10-15 minutes or until casserole is lightly brown on top and bubbling.

potatoes, butter, condensed cream, sour cream, onion, cheddar cheese, salt, ground black pepper, corn flakes cereal, canola oil cooking spray

Taken from www.food.com/recipe/makeover-monday-hash-browns-casserole-102310 (may not work)