"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Potato Casserole, by Jillian Woods, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs frozen hash brown potatoes 1 c finely diced onion 1 can cream of chicken soup (10 1/2 oz) 1 carton sour cream (16oz) 1/2 c melted butter (1 stick) 2 c shredded sharp cheddar cheese salt and pepper to taste 1 1/2 c crushed potato chips
Thaw hash browns for 30 minutes. Add onion, soup, sour cream, butter, cheese, salt and pepper. Mix well. Place in greased 9"x13" baking dish. Top with crushed chips. Bake for 20 minutes at 375º. Cooked crumbled bacon may be added for additional flavor.
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