Hashbrown Casserole II

1 tablespoon dried minced onion
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 package frozen hash browns, thawed
1 can cream of chicken soup
8 ounces light processed cheese, cubed (such as Velveeta Light)
1 cup fat free sour cream
Cooking spray
1 cups cornflakes, coarsely crushed

Preheat oven to 350°.

Combine first 4 ingredients in a large bowl; toss well.

Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well.

Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes on top of potato mixture.

Bake at 350° for 1 hour.

***Add meat and veggies to make it a one dish meal.***