Bacon-Ranch-Potato Casserole

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.