| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Casseroles, Side dish | 6 | Servings | |
INGREDIENTS
| 32 | oz | Frozen southern-style hash |
| Browns | ||
| 1 | c | Butter |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1/2 | c | Chopped onion (I use more) |
| 1 | cn | (10 1/2 oz) cream of |
| Chicken soup | ||
| 1 | c | Sour cream |
| 2 | c | Corn flake crumbs |
INSTRUCTIONS
Cook onion in 1/2 the butter until onions are soft. Add salt, pepper, soup, and sour cream. Stir till mixed. Pour mixture over the hash browns which have been placed in a greased 9x13 casserole dish. Melt the remaining butter and mix with the corn flake crumbs and top the casserole. Bake at 350 F for 35-40 minutes. Note: I use 1/2 of the butter listed and usually use margarine. Also it is better to take a kitchen form and stir the mixture into the hash browns to sort of coat all of them. Source: MYF Cookbook, Tice UMC, Tice, FL Posted by Michael Hackmann 3/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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