| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casserole | 10 | Servings | |
INGREDIENTS
| 1 | pk | (32-oz) frozen hash brown potatoes; thawed |
| 3/4 | c | Butter or margarine; melted |
| 1/2 | c | Chopped onion |
| 1 | cn | Cream of chicken soup |
| 1 | ct | (8-oz) sour cream |
| 1 | c | Shredded cheddar cheese |
| 2 | c | Corn flakes |
| Lemon twists (optional) | ||
| Parsley sprigs (optional) |
INSTRUCTIONS
Combine potatoes, 1/2 cup butter, onion, soup, sour cream & cheese. Stir well. Spoon into greased 2-1/2 quart casserole. Crush cereal & stir in remaining butter. Sprinkle over potato mixture. Cover with lid or foil & bake at 350 for 30 minutes. Remove cover & bake additional 20 minutes. Garnish with lemon twists or parsley sprigs, if desired. Yields 10-12 servings. DOROTHY WENZEL VIRGINIA TURLEY DIANE RITCHEY From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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