*  Exported from  MasterCook  *
 
                           Jean Hardin’s Potatoes
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   32      oz            Frozen southern-style hash
                         Browns
    1      c             Butter
    1      t             Salt
    1      t             Pepper
      1/2  c             Chopped onion (I use more)
    1      cn            (10 1/2 oz) cream of
                         Chicken soup
    1      c             Sour cream
    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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