Microwave Scalloped Potatoes

2 pounds frozen hash brown potatoes
1 teaspoon seasoned salt, optional
1/4 teaspoon black pepper
1 can (10 3/4 oz.) condensed cream of mushroom soup
3/4 cup grated low fat cheddar cheese
2 cups fat free sour cream
1 pkg. (8 oz.) light cream cheese
1 dash Worcestershire sauce
1 cup crushed corn cereal
1 dash paprika

Thaw potatoes and drain liquid. Mix remaining ingredients, other than cereal, and stir into potatoes. Place in 3 quart microwave casserole or large rectangular casserole. Potatoes should be only 1 1/2 to 2 inches deep if cooking in rectangular casserole.

Sprinkle cereal and paprika over potatoes. Microwave, uncovered, for 15-20 minutes on Medium-high power (70%), or until potatoes are hot and bubbly throughout.