Sour Cream Potato Casserole

Casserole:
32 ounces frozen hash browns, thawed
1/2 cup onions, chopped
10-3/4 ounce can low-fat cream of mushroom soup
1/3 cup honey
1 teaspoon salt
1 teaspoon black pepper
1 pint fat-free sour cream 1 cup fat-free Cheddar cheese - shredded

Topping:
1/4 cup reduced fat margarine, melted
1 cup corn flake crumbs

Directions:
Preheat oven to 350-degrees.

Prepare a 9 x 13-inch pan with cooking spray; set aside.

In a mixing bowl, combine hash browns, onions, soup, honey, salt, black pepper, sour cream, and cheese. Mix well.

Place mixture in prepared pan. In a small bowl, combine margarine and crumbs.

Top evenly over casserole.

Bake for 45 minutes.

Recipe makes 12 servings.

Nutrition information per serving:
Calories: 182
Fat: 2g
Protein: 7g
Carbohydrate: 38g
Cholesterol: 4mg
Sodium: 400
Calories from fat:  10-percent