Ingredients
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Cooking spray
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6 tbsp unsalted butter, melted and divided
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1 (10.5 oz) can reduced-sodium cream of chicken soup
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1 cup light sour cream
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2 tsp dehydrated minced onion
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1 (30 oz) bag frozen diced or shredded hash browns, thawed
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1 (7 oz) bag shredded reduced-fat Mexican cheese blend
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2 cups unfrosted corn flakes
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1 tbsp dried parsley
Steps
1
Preheat oven to 350°F. Coat a 9x13-inch baking dish with the cooking spray. In a large bowl, combine 4 tbsp melted butter, the soup, sour cream, and dehydrated onion. Season with salt and pepper. Stir in the hash browns and Mexican cheese blend.
2
Transfer hash brown mixture to prepared baking dish and spread into an even layer. Add the cornflakes to a resealable bag. Seal bag and gently crush cornflakes. Add remaining 2 tbsp melted butter and the parsley to bag and shake to combine. Sprinkle cornflake mixture on top of potatoes. Bake 50–60 min., until casserole is bubbly and golden brown.
