Recipe - Jean Hardins Potatoes

32 ounce Frozen southernstyle hash
Browns
1 cup Butter
1 teaspoon Salt
1 teaspoon Pepper
One half cup Chopped onion (I use more)
1 cn (10 One half oz) cream of
Chicken soup
1 cup Sour cream
2 cup Corn flake crumbs

Cook onion in One half 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 3540 minutes.

Note: I use One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini