1 container (16 oz.) BREAKSTONE'S Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 can (10-3/4 oz.) condensed cream of chicken soup
8 green onions, chopped
1 pkg. (32 oz.) frozen Southern-style hash browns, thawed
1 cup crushed corn flakes
2 Tbsp. butter or margarine, melted
Mix sour cream, cheese, soup and onions in large bowl. Add potatoes; mix well.
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Bake 45 min. Combine corn flake crumbs and butter; sprinkle over potato mixture. Bake 15 min.
Save 40 calories and 4 grams of fat per serving by preparing with BREAKSTONE'S Reduced Fat Sour Cream, KRAFT 2% Milk Shredded Cheddar Cheese and reduced-fat condensed cream of chicken soup.
Southwest=Style Easy Potato Bake
Prepare as directed, using your favorite KRAFT Mexican Style Shredded Cheese, adding 1 undrained can (4 oz.) chopped green chiles to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.