1canReduced fat and reduced sodium cream of chicken soupl
8ozLight sour cream
15ozHashbrown potatoes(aboug 4 cups)
⅛tspGround black pepper
Preheat your oven to 350° F. Combine the soup and the sour cream in a large mixing bowl and stir in the shredded hashbrowns. Add the diced ham, onion, cubed cheese and black pepper and stir well. Transfer to a greased 2 quart casserole dish.
Using a small bowl and a spoon or rubber spatula, gently mix the cornflakes with the melted butter. Sprinkle the cornflakes over the top of the hashbrown casserole.
Bake for 45 to 50 minutes, until brown and bubbly. Remove from the oven and allow to rest for 10 minutes before serving.