|Finely shredded reduced fat sharp cheddar cheese||8 Ounce (2 Cups)|
|99% fat free condensed cream of chicken soup with 1/3 less salt||10 3⁄4 Ounce (1 Can)|
|Fat free plain yogurt||1 Cup (16 tbs)|
|Evaporated skim milk||3⁄4 Cup (12 tbs)|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Cornflakes||2 Cup (32 tbs)|
|Medium potatoes||2 Pound, peeled (6 Pieces)|
Preheat the oven to 350°.
In a large bowl, stir together the cheese, condensed soup, yogurt, milk and onions.
Set the soup mixture aside.
In a blender or food processor, blend or process the cornflakes into coarse crumbs (you should have about 1 cup).
Set the cornflakes aside.
Coarsely shred the potatoes.
Immediately stir the potatoes into the soup mixture to prevent browning.
Spray a 10" X 9" X 2" or 11" X 7" X 1 1/2" baking dish with no-stick spray.
Transfer the potato mixture to the baking dish.
Top with the cornflakes.
Bake about 1 hour or until the potatoes are tender.