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From: Kelly~WA

Hash Brown Casserole
Serving Size : 12

1 1 pound bag thawed frozen hash brown potatoes, or
2 1/2 pounds pared potatoes cooked and sliced into 1/4" chunks
1 c evaporated skimmed milk
8 oz nonfat sour cream
4 1/2 oz sharp cheddar cheese, grated
1/4 c melted margarine
3 oz corn flakes, crushed

Preheat oven to 350F. Spray a 2 quart baking dish with nonstick
spray.

In a large bowl, combine the potatoes, milk, sour cream, cheese and 2
tablespoons of the melted margarine. Stir gently until well combined.
Spread evenly into prepared dish.

In a small bowl, combine the crushed corn flakes and remaining 2
tablespoons margarine; sprinkle evenly over potato mixture. Bake,
uncovered, until bubbling and lightly browned, about 50 minutes.