1 (2 lb.) bag thawed frozen hash brown potatoes or 2 1/2 lb. pared potatoes, cooked and sliced into 1/4-inch chunks
1 c. evaporated skim milk
8 oz. nonfat sour cream
4 1/2 oz. sharp Cheddar cheese, grated
1/4 c. melted butter
3 oz. cornflakes, crushed

Preheat oven to 350°F. Spray 2-quart baking dish with nonstick cooking spray. In a large bowl, combine potatoes, milk, sour cream, cheese and 2 tablespoons of the melted butter. Stir gently until well combined. Spread evenly into prepared baking dish. In a small bowl, combine crushed cornflakes with remaining 2 tablespoons of butter; sprinkle evenly over potato mixture.

Bake, uncovered, until bubbling and lightly browned, about 50 minutes.

Serves 12 about 1 cup each, 5 points a serving.