Irish Potato Bake - cooking recipe

Ingredients

4 c. Corn Chex, crushed to 2 c.
4 Tbsp. butter, melted
3 c. seasoned stiff hot mashed instant potatoes
1/2 c. sour cream
1/2 tsp. onion powder
1/4 tsp. seasoned salt
dash of black pepper
1 (10 oz.) pkg. frozen chopped broccoli, cooked and drained
1 (4 oz.) c. Velveeta cheese, shredded

Preparation

Butter 1 1/2 quart shallow baking dish.
Thoroughly combine Corn Chex crumbs and butter; set aside.
Combine potatoes, sour cream, seasonings and broccoli.
Stir gently until well mixed. Turn 1/2 of mixture into baking dish; sprinkle with 1/2 of cheese, then with 1/2 of crumbs; repeat.
Bake at 350\u00b0 for 20 to 25 minutes or until crumbs are golden.