Cheesy Potatoes

1 can (10-3/4 oz.) condensed cream of chicken soup

1-1/2 cups  BREAKSTONE’S or KNUDSEN Sour Cream

1 pkg. (32 oz.) frozen Southern-style hash browns, thawed

1 pkg.  (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

20 RITZ Crackers, crushed (about 1 cup)

2 Tbsp.  butter, melted

 

PREHEAT oven to 350°F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.

SPOON mixture into 13×9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.

BAKE 50 min. or until heated through.

Cheesy Stuffed Shells

1 container (16 oz.) BREAKSTONE’S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/4 cup  KRAFT Grated Parmesan Cheese

1 tsp. Italian seasoning

20   jumbo pasta shells, cooked, drained

1 jar (24 oz.) spaghetti sauce

1 large  tomato, chopped

HEAT oven to 400°F.

MIX cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.

MIX sauce and tomatoes; spoon half into 13×9-inch baking dish. Add filled shells; top with remaining sauce. Cover.

BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.