Ingredients
1/2
lb bacon, cut into small pieces
3
tablespoons butter
1
cup chopped onion (2 medium)
1/4
cup Gold Medal™ all-purpose flour
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1
cup half-and-half
1
package (1 oz) ranch dressing and seasoning mix (milk recipe)
2
cups shredded Cheddar cheese (8 oz)
1
bag (26 oz) frozen shredded hash brown potatoes
1/2
cup sour cream
3
cups Whole Grain Total® cereal
2
tablespoons butter, melted
Preparation
Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat until crisp. Remove bacon from skillet to paper towel- lined plate to drain. Set aside.
In 4-quart Dutch oven, melt 3 tablespoons butter. Add onions; cook about 5 minutes, stirring occasionally, until soft and translucent. Stir in flour; cook and stir 1 minute.
In 4-cup measuring cup, mix broth and half-and-half. Gradually add broth mixture to onion mixture, cooking and stirring with whisk about 3 minutes or until mixture begins to thicken. Stir in dressing mix and cheese; cook until cheese is melted. Add frozen potatoes; cook and stir 2 to 3 minutes or until potatoes begin to thaw. Stir in sour cream and reserved bacon. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
Top mixture evenly with cereal. Drizzle 2 tablespoons melted butter over top.
Bake 30 minutes. If cereal begins to get too brown, cover baking dish with foil.
