Ingredients

2 tbsp. margarine
1 (10 3/4 oz.) low fat cream of chicken soup
1 (6 oz.) low fat sour cream
1 1/2 c. shredded low fat Cheddar cheese
1 (32 oz.) pkg. frozen hash brown potatoes
3/4 c. corn flake crumbs
Vegetable oil spray

Preparation:
Heat margarine, sour cream, soup and cheese until cheese melts. Spray with oil a 9×13 inch dish. Put potatoes in dish. Pour cheese mixture over potatoes. Sprinkle with corn flake crumbs. Spray lightly with oil spray. Bake at 350 degrees for 1 hour. Serves 10-12.

Ingredients

6 lg. potatoes (about 3 lb.)
1/2 c. flour
1/2 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
1/2 c. butter
Parsley

Preparation:
Pare potatoes and cut into quarters. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few times in a bag, coating well with flour and cheese mixture. Melt butter in 9×13 inch baking pan. Place potatoes in a single layer in pan. Bake at 375 degrees for 30 minutes. Turn and bake 1/2 hour when golden brown. Sprinkle with chopped parsley. Serves 6-8.