"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
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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