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
Preparation
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.
