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
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.