Bacon-Ranch-Potato Casserole

Ingredients

• 0.5 lb bacon cut into small pieces
• 2 tablespoons butter melted
• 3 tablespoons butter 
• 3 cups corn flakes/bran flakes whole grain total®
• 1.5 cups chicken broth (from 32-oz carton)
• 0.3 cup flour all-purpose
• 1 cup half and half 
• 26 oz hash browns shredded frozen
• 1 cup onion chopped (2 medium)
• 1 oz ranch seasoning (milk recipe)
• 8 oz cheddar cheese shredded
• 0.5 cup cream sour

Equipment

• frying pan
• paper towels
• oven
• whisk
• baking pan
• aluminum foil
• measuring cup
• dutch oven
• glass baking pan

Directions

1. Heat oven to 350F. In 10-inch skillet, cook bacon over medium heat until crisp.
2. Remove bacon from skillet to paper towel- lined plate to drain. Set aside.
3. In 4-quart Dutch oven, melt 3 tablespoons butter.
4. Add onions; cook about 5 minutes, stirring occasionally, until soft and translucent. Stir in flour; cook and stir 1 minute.
5. 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.
6. Add frozen potatoes; cook and stir 2 to 3 minutes or until potatoes begin to thaw. Stir in sour cream and reserved bacon.
7. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
8. Top mixture evenly with cereal.
9. Drizzle 2 tablespoons melted butter over top.
10. Bake 30 minutes. If cereal begins to get too brown, cover baking dish with foil.