Creamy Scalloped Potatoes

From: Kraft Foods
I baked these for Mother's Day also they were pretty good.

1 onion, chopped (I didn't use, I used 1 tsp. onion powder instead)

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 can (14-1/2 oz.) chicken broth

1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard (didn't use)

1-1/2 lb. red potatoes (about 3), peeled, thinly sliced (I used 1 lb. frozen thawed hash browns)

35 RITZ Crackers, crushed (half a sleeve)

3 Tbsp. KRAFT Grated Parmesan Cheese (I used about 1 cup)

2 Tbsp. butter, melted

2 tsp. chopped fresh parsley

I added:

2 tsp. garlic powder, plus some shaken on top

2 tsp. oregano, plus some shaken on top

 

Make it:

HEAT oven to 350ºF.
HEAT skillet on medium-high heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Add cream cheese, broth and mustard; mix well. Remove from heat. Add potatoes; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray. (I spread 1/2 the hash browns on the bottom of a 13 by 9 inch pan sprayed with cooking spray then sprinkled with about 1 Tbsp. of both garlic powder and oregano. Then I spread the rest of the hash browns on top and then the remaining ingredients)
MIX remaining ingredients; sprinkle over potato mixture.
BAKE 50 min. to 1 hour or until potatoes are tender. Let stand 5 min. before serving.