135 MIN | 4 SERVINGS
1. In small bowl place KELLOGG'S CORN FLAKES cereal. Drizzle with butter. Sprinkle with basil. Toss until coated. Sprinkle with cheese and garlic powder. Toss to combine. In 8 x 8 x 2-inch baking pan coated with cooking spray place cereal mixture. Bake at 250°F for 10 minutes or until crisp and light brown. Cool completely.*
2. In food processor combine 2 cups of the tomatoes and 1/4 cup of the vegetable juice. Cover and process until tomatoes are coarsely chopped. Pour into large bowl. Repeat with remaining 2 cups tomatoes and additional 1/4 cup of the vegetable juice.
3. Stir remaining vegetable juice, beans, zucchini, pepper and onions into tomato mixture. Cover and refrigerate for 2 to 24 hours.
4. Before serving, stir tomato mixture. Ladle into serving bowls. Top each serving with some sour cream and cereal mixture.
*NOTE: Cereal mixture may be stored in an airtight container for up to 1 week.