Easy Cheesy Potato Casserole

Prep: 10 min., Cook: 12 min., Bake: 45 min., Stand: 5 min.

Yield: Makes 6 servings

Ingredients

• 1  (20-oz.) package refrigerated hash browns
• 1 1/2  cups  (6 oz.) 2% reduced-fat shredded Mexican four-cheese blend
• 1  (10 3/4-oz.) can reduced-fat cream of mushroom soup
• 1  (8-oz.) container reduced-fat sour cream
• 1/3  cup  chopped fresh chives
• 1  garlic clove, pressed
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground pepper

Preparation

1. Preheat oven to 350°. Cook hash browns in a lightly greased large nonstick skillet over medium heat, stirring occasionally, 12 minutes or until golden brown.

2. Stir together hash browns, 1 cup shredded cheese, and next 6 ingredients. Spoon mixture into a lightly greased 8-inch square baking dish, and sprinkle with remaining 1/2 cup cheese.

3. Bake at 350° for 40 to 45 minutes or until edges are lightly browned. Let stand 5 minutes before serving.