Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 (2 lb.) package frozen hash brown potatoes	Thawed
1 (14 oz.) can fat free evaporated milk
12 oz. shredded low fat cheddar cheese
1 (8 oz.) container lite sour cream
½ cup onion	Washed, peeled and chopped
½ cup margarine	Melted
2 cups crushed cornflakes cereal
½ teaspoon salt
¼ teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees.
2	Lightly spray a baking dish with nonstick cooking spray.
3	Spread the potatoes on the bottom of the baking dish.
4	In a medium mixing bowl, evaporated milk, sour cream, onion and margarine.
5	Mix well and pour over potatoes.
6	Top with crushed corn flakes. Add salt and pepper.
7	Bake uncovered at 350 degrees for 45 minutes.	Cook until internal temperature reaches 135°F.
8