Jean Hardins Potatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
32 ounce: Frozen southern-style hash,
Browns,
1 cup: Butter,
1 tsp: Salt,
1 tsp: Pepper,
1/2 cup: Chopped onion, I use more
1 can: , (10 1/2 oz) cream of
Chicken soup,
1 cup: Sour cream,
2 cup: Corn flake crumbs,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp