Hash Brown Casserole

This is definitely a family favorite. Every get together, holiday, birthday, etc., I've been asked to make this casserole. I will say that it is also pretty tried and true. I have tried making multiple changes, but it always tastes the best as written.

Photo from MyRecipes

Hash Brown Casserole

adapted from Cooking Light

Prep Time: 15 minutes

Cooking Time: 60 minutes

Servings: 8-12

Ingredients

1/2 cup diced onion

1/2 tsp paprika

1/2 tsp ground black pepper

32 oz package frozen Southern-style hash brown potatoes (little cubes - I think Publix brand tends to work best if you have them)

2 TBS butter

1 can reduced fat and/or reduced sodium cream of chicken soup

8 oz block of Velveeta Light

8 oz carton of reduced fat sour cream

2 cups cornflakes, coarsely crushed

Directions

Preheat oven to 350.

Combine soup, 1 TBS butter and Velveeta in a large microwave-safe bowl. Microwave on high for 6 minutes or until cheese melts, stirring every 2 minutes.

Stir in the sour cream. Stir in the onions, paprika and black pepper. Pour hash browns into cheese mixture and stir well. Spread into a 9x13 dish that has been coated with cooking spray. 

Melt remaining TBS of butter and toss with cornflakes. Sprinkle over the top of the potatoes. Bake for one hour. 

Enjoy!