Cheesy Hashbrown Casserole

•1 bag frozen, shredded hashbrowns ( 24 oz. )
•1 onion, chopped
•1 can Campbell’s Healthy Request cream of chicken soup
•1 can Campbell’s Healthy Request cheddar cheese soup
•1 c. fat-free sour cream
•½ c. reduced fat shredded cheddar cheese

Preheat oven to 400 degrees.
In a 13 x 9 baking pan coated with cooking spray, combine the hashbrowns, onion, cream of chicken soup, cheddar cheese soup and sour cream. Spread evenly, then top with shredded cheddar.

Bake, uncovered until bubbly and lightly browned on top, about 45 minutes to one hour. serves 8-12

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