Ingredients:
32 ounces frozen hash browns, thawed
1/2 cup onions, chopped
10 3/4 ounces low-fat cream of mushroom soup
1/3 cup honey
1 teaspoon salt
1 teaspoon black pepper
1 pint low-fat sour cream
1 cup fat-free cheddar cheese, shredded
1/4 cup reduced fat margarine, melted
1 cup corn flakes, crumbled
Directions:
Preheat oven to 350. Prepare a 9 x 13″ pan with cooking spray; set aside.
In a mixing bowl, combine hash browns, onions, soup, honey, salt, black pepper, sour cream, and cheese. Mix well.
Place mixture in prepared pan.
In a small bowl, combine margarine and crumbs.
Top evenly over casserole. Bake for 45 minutes.
Servings: 12
Time preparation: 0 min.
Time total: 0 min.