Lunch: Garlic-Herb Cheesy Potatoes

Hash browns are enhanced with cheese, sour cream and flavorful add-ins for a perfect addition to any plate.

Ingredients

1/2 cup butter or margarine, melted
2 cups herb-seasoned croutons, coarsely crushed
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
2 cups shredded Cheddar cheese (8 oz)
1 cup chive-and-onion sour cream potato topper
1/4 cup chopped onion (1/2 onion)
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of mushroom soup
1 container (5.2 to 6.5 oz) garlic-and-herb spreadable cheese

Instructions

Heat oven to 350 °F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix 1/4 cup of the melted butter and the crushed croutons; set aside.
In large bowl, mix remaining 1/4 cup melted butter and all remaining ingredients. Spoon into baking dish, spreading evenly.
Bake 40 minutes or until browned and bubbly around edges. Sprinkle crouton mixture over potato mixture; bake 10 to 15 minutes longer or until topping is browned.

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