Hashbrown Casserole

2 lbs. frozen hash brown potatoes
1 can Cream of Chicken soup (reduced fat)
2 C grated cheddar cheese
1 C fat free sour cream
1/4 tsp. salt
1/2 tsp. pepper
1/2 small onion, chopped (I use the frozen chopped--Easy!!)
2 C Cornflakes, crushed

Place thawed potatoes in large bowl; stir in next 6 ingredients. Pour in 9x13 lightly greased casserole dish (or divide into 2 smaller pans). Top with crushed cornflakes. Bake uncovered at 350 degrees for 45 minutes. Serves 12.

Good as a side dish for supper or even a brunch. From Young Adult Retreat 2001 and Shaw Christmas Brunch.