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Hash Brown Casserole

1 lb Hashed brown potatoes; thawed -OR- 2 1/2 lb Cooked potatoes; cut into chunks
1 c Evaporated skimmed milk
8 oz Nonfat sour cream
4 1/2 oz Lowfat Swiss cheese; grated
1/4 c Margarine; melted
3 oz Cornflakes; 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 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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