More cheddar cheese or Swiss cheese may be substituted for cream cheese if desired. Minced green pepper and onion are good in this also. This recipe freezes well, so you may wish to use half, and freeze the other half for use later.
2 pounds frozen hash brown potatoes
1 teaspoon seasoned salt, optional
1/4 teaspoon black pepper
1 can (10 3/4 oz.) condensed cream of mushroom soup
3/4 cup grated low fat cheddar cheese
2 cups fat free sour cream
1 pkg. ( 8 oz.) light cream cheese
1 dash Worcestershire sauce
1 cup crushed corn cereal
1 dash paprika
Thaw potatoes and drain liquid. Mix remaining ingredients, other than cereal, and stir into potatoes. Place in 3 quart microwave casserole or large rectangular casserole. Potatoes should be only 1 1/2 to 2 inches deep if cooking in rectangular casserole. Sprinkle cereal and paprika over potatoes. Microwave, uncovered, for 15-20 minutes on Medium-high power (70%), or until potatoes are hot and bubbly throughout.