*Hope everyone had a wonderful 4th of July. My son-in-law's mom brought
this dish. We all loved it so I though it would be appropriate for the
newsletter. Suzz NE

Party Potatoes

2 lb. bag southern style diced hashbrown potatoes (or 6-8 peeled, diced, and cooked fresh potatoes)
2 can (10 ¾ oz.) condensed Cream of Chicken soup (I will use low sodium)
8 oz. brick cream cheese (fat free), room temperature
8 oz. sour cream (fat free)
1 cup 2 % cheddar cheese, shredded
1/4 cup finely chopped onion sautéed in 1 T olive oil or butter flavored spray till soft (or 1T dried onion) (optional)
1/4 tsp. black pepper
3 tablespoons olive oil (or butter flavored spray)
1/2 cup corn flake crumbs

Thaw frozen potatoes, place in a 9x13 cake pan. Beat soup, sour cream, and cream cheese till smooth, stir in shredded cheese, onion and pepper. If a saucier dish is desired, add ¼-1/2 cup milk. Mix well. Spread sauce over potatoes. Combine olive oil with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.
 (serves approx. 8)

http://www.nancyskitchen.com