| 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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