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. Mix cornflake crumbs and butter; sprinkle over potato mixture. Bake 15 min.
Serve this potato side dish with a crisp, mixed green salad or hot steamed vegetable and cooked lean meat, poultry or fish.
Save 40 calories and 4g of fat per serving by preparing with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT 2% Milk Shredded Cheddar Cheese, and reduced-fat reduced-sodium condensed cream of chicken soup.
Southwest-Style Easy Potato Bake
Prepare as directed, using KRAFT Mexican Style Shredded Cheese, adding 1 undrained 4-oz. can chopped green chilies to the potato mixture, and substituting crushed tortilla chips for the corn flakes.