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Hash Brown Casserole

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 Cornflakes, crushed

Preheat oven to 350 degrees F. 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 cornflakes and remaining 2 tablespoons margarine; sprinkle evenly over potato mixture. Bake, uncovered, until bubbling and lightly browned, about 50 minutes.

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