"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Potato Casserole Recipe

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This recipe for Potato Casserole, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Hoppe
Added: Tuesday, October 9, 2007


1/2 c. butter, melted
1 tsp salt
1/4 tsp pepper
1 tsp dried oregano
1 can cream of celery soup
2 c. (16 oz) sour cream with chives
2 lbs frozen hash browns, thawed
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
2 c. shredded cheddar cheese
2 cups crushed corn flakes
1/4 c. butter, melted

Mix together butter, salt, pepper, oregano, soup and sour cream; set aside. Combine hash browns, onion, celery, green pepper and cheese; add to sour cream mixture. Mix well. Spoon into a greased 13X9 inch baking dish. For topping, combine cornflakes and butter; sprinkle over casserole. Bake at 350 for 45 minutes.

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