Au Gratin Hash Browns

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1/2 cup chopped onion
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups reduced-fat sour cream
1 can (10-3/4 ounces) reduced-fat reduced-sodium cream of chicken soup, undiluted
1-1/2 cups cornflakes, lightly crushed
1 tablespoon butter or stick margarine, melted
1 tablespoon minced fresh parsley

In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream and soup. Pour over potato mixture and mix gently to combine.

Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 350° for 45-55 minutes or until heated through. Sprinkle with parsley. Makes 12 servings.