| 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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