CHEESY POTATOES

POTATOES:

1 bag (32 ounces) frozen southern-style diced hash-brown potatoes

2 cups shredded Colby, Cheddar or Monterey Jack cheese

1 container (16 ounces) sour cream

1 can (10 3/4 ounces) condensed cream of mushroom soup

1/4 cup chopped onion

1/4 cup butter or margarine, melted

1 teaspoon salt

1/4 teaspoon pepper

TOPPING:

1/4 cup butter or margarine

2 cups crushed corn flakes cereal

Heat oven to 350 degrees. Spray 13 by 9 inch glass baking dish with cooking spray. In large microwavable bowl, microwave potatoes on DEFROST for 12 to 15 minutes or until thawed, stirring once or twice. Stir in all remaining potato ingredients; spread in baking dish.

In small microwavable bowl, microwave 1/4 cup butter on HIGH for 30 to 60 seconds or until melted. Stir in crushed cereal; sprinkle evenly over potato mixture.

Bake 30 to 45 minutes or until browned and bubbly around edges.

Makes 18 (1/2 cup) servings

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