September 1, 2011

Cheesy Potato Casserole

I often make this quick potato dish as a side when I'm bringing a meal to someone. It's so simple and really good - pure comfort food! The other thing that's great about this is it can be prepared ahead of time; just wait to sprinkle the cornflakes over until ready to bake.

1-1/2 cups light sour cream
1-1/4 cups finely shredded low-fat sharp Cheddar cheese
1/2 cup chicken broth
2 tablespoons minced fresh onion
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 - 32-ounce package frozen hash browns, thawed
1 -10.75-ounce can reduced-fat cream of chicken soup
1 cup coarsely crushed cornflakes

Preheat the oven to 350 degrees. Combine the first 10 ingredients in a large bowl; spread evenly into a 13x9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture. Bake at 350 for 1 hour or until bubbly. 10 servings

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