1 package Ore-Ida Southern Style or O'Brien Hash Browns
1 onion, chopped fine
1/2 stick butter, unsalted
1 can reduced fat cream of chicken soup
1/2 cup sour cream
1/2 cup Philadelphia Cooking Creme, Original flavor
2 cups Kraft Touch of Philly Triple Cheddar cheese, grated
salt and pepper
1 cup canned fried onions
1 cup corn flakes
Preheat oven to 350 degrees and spray a 9x13 casserole pan with non stick spray.
In a small skillet saute onion and butter till tender. Remove from heat.
Using a large bowl, pour in hash browns, onion mixture, cream of chicken soup, sour cream, cooking creme, and shredded cheese. Stir together until well combined. Add in salt and pepper to taste.
Pour potato mixture into 9x13 casserole pan.
Combine corn flakes and fried onions in a bowl. Sprinkle on top of casserole.
Bake for 30 minutes covered with foil. Remove foil and allow to cook 15 additional minutes or until topping is browned.
See more recipes on Fat and Sassy Momma Caryn Ross' website