Jean Hardin's Potatoes

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Title: Jean Hardin's Potatoes
Categories: Casseroles
Yield: 6 servings

32 oz Frozen southern-style hash 1/2 c Chopped onion (I use more)
Browns 1 cn (10 1/2 oz) cream of
1 c Butter Chicken soup
1 ts Salt 1 c Sour cream
1 ts Pepper 2 c Corn flake crumbs

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

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