Hash Brown Casserole

From BHG.com

1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 8-ounce carton light sour cream
1/2 of a 30-ounce package (about 4 cups) frozen shredded hash brown potatoes
1 cup diced cooked ham
1 cup cubed American cheese (4 ounces)
1/4 cup chopped onion
1/8 teaspoon ground black pepper
1 cup cornflakes
3 tablespoons butter, melted

1. Preheat oven to 350 degrees F. In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and pepper. Transfer mixture to an ungreased 2-quart square baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture.

2. Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.