Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Jean hardin's potatoes

Yield: 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

Web Standards & Support: