| 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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