| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables, Casseroles | 12 | Servings | |
INGREDIENTS
| 2 | lb | Frozen hash brown potatoes |
| 1/2 | c | Margarine, melted |
| 1/2 | c | Chopped green onions |
| 1 | pt | Sour cream |
| 1 | cn | Creamy onion soup |
| 1 | ts | Salt |
| 2 | c | Shredded cheddar cheese |
| 1/4 | ts | Pepper |
| 1/4 | c | Margarine |
| 2 | c | Corn flakes, crushed |
INSTRUCTIONS
Thaw potatoes and combine with 1/2 cup margarine, salt, pepper, onions, soup, sour cream and cheese. Place in a greased 9 x 13 inch casserole. Combine corn flakes and remaining 1/4 cup margarine, spread over potato mixture. Bake at 350 degrees for 45 to 60 minutes. Note: Obtained from Farmers and Consumers Market Bulletin, Georgia Department of Agriculture, December 25, 1991 edition. Recipe submitted by Mrs. Hollis Gammon, Austell, Georgia. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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