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Jean Hardin's Potatoes

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      Title: JEAN HARDIN'S POTATOES
 Categories: Casseroles, Side dish
      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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