Title: Jean Hardin's Potatoes
Categories: Casserole
Yield: 6 Servings

32	oz	Frozen southern-style hash
		Browns
1	c	Butter
1	ts	Salt
1	ts	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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