Hash Brown Casserole

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1 cup thinly sliced green onions

1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese

2 tablespoons stick margarine, melted

1/4 teaspoon pepper

1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed

1 (16-ounce) carton fat-free sour cream

1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted

Cooking spray

1/2 teaspoon paprika

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