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Cheesy Turkey Potato Breakfast Casserole

2-1/2 cups cubed turkey
1 cup low-fat sour cream
1 can (10 oz.) cream of chicken soup
1/4 cup milk
1 cup shredded Cheddar cheese, divided
1 bag (30 oz.) frozen hash brown potatoes, thawed
1/2 onion, diced
1/2 cup corn flakes

In mixing bowl, combine turkey, sour cream, soup, milk, 1/2 cup cheese, hash browns, and onion. Spread in bottom of greased 2-quart dish. Bake, uncovered, at 350 degrees for 1 hour. Add additional 1/2 cup of cheese and corn flake cereal, and bake another 5 to 10 minutes until bubbly and slightly browned. Let cool for 10 minutes. Serves 8.

 


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