Jean hardin's potatoes

Yield: 6 servings

Measure Ingredient
32 ounces Frozen southern-style hash
Browns
1 cup Butter
1 teaspoon Salt
1 teaspoon Pepper
½ cup Chopped onion (I use more)
1 can (10 1/2 oz) cream of
Chicken soup
1 cup Sour cream
2 cups Corn flake crumbs

Cook onion in ½ 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 ½ 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

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