---------- Recipe via Meal-Master (tm) v8.01
       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