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Ingredients
10.75 oz cream of chicken soup (we used 98% fat-free)
8 oz sour cream light
16 oz hash brown potatoes shredded and frozen
8 oz ham diced
8 oz sharp cheddar cubed
1/4 cup onion chopped
1/4 tsp black pepper
1 cup cornflakes
2 tbsp butter melted
Instructions
Spray a slow cooker with cooking spray
In a large bowl combine chicken soup through black pepper. Stir to combine.
Pour into the slow cooker and cook for 2 hours and 30 minutes.
In a small bowl, mix together corn flake cereal and butter. Toss to combine and pour over the casserole, in the slow cooker.
Cover and cook for an additional 30 minutes.
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