Hash Brown Casserole

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter divided melted
• 10.8 ounce cream of chicken soup undiluted reduced-fat reduced-sodium canned (such as Campbell's Healthy Request)
• 2 cups cornflakes crushed
• 8 ounce cream light sour (such as Daisy)
• 32 ounce hash browns diced frozen southern-style
• 0.8 cup onion chopped
• 0.5 teaspoon paprika 
• 8 ounces processed cheese food light cubed (such as Velveeta )

Equipment

• bowl
• oven
• baking pan
• microwave

Directions

1. Preheat oven to 35
2. Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
3. Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream.
4. Pour cheese mixture over potato mixture, and stir well.
5. Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray.
6. Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture.
7. Bake at 350 for 1 hour.