Jean hardin's potatoes
6 servings
Ingredients
| Quantity | 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 |
Directions
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