Low-Fat Sour Cream Potato Casserole

• 32 ounces frozen hash browns, thawed
• 12 cup onion, chopped
• 10 34 ounces low-fat cream of mushroom soup
• 13 cup honey
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pint low-fat sour cream
• 1 cup fat-free cheddar cheese, shredded
• 14 cup reduced fat margarine, melted
• 1 cup corn flakes, crumbled

1. Preheat oven to 350.
2. Prepare a 9 x 13" pan with cooking spray; set aside.
3. In a mixing bowl, combine hash browns, onions, soup, honey, salt, black pepper, sour cream, and cheese.
4. Mix well.
5. Place mixture in prepared pan.
6. In a small bowl, combine margarine and crumbs.
7. Top evenly over casserole.
8. Bake for 45 minutes.

onion, cream of mushroom soup, honey, salt, black pepper, sour cream, cheddar cheese, margarine, corn flakes

Taken from www.food.com/recipe/low-fat-sour-cream-potato-casserole-3796 (may not work)