"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Ham and Potato Casserole, by Gloria Cody, is from All My Children Gotta Eat,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. frozen hash browns 1 can cream of chicken soup, undiluted 1/2 c. melted butter 2 c. sour cream 2 c. cubed cooked ham pepper to taste 1/2 c. chopped onion 1 1/2 c. shredded cheddar cheese Topping: 2 c. crushed corn flakes 1/4 c. butter
Preheat oven to 350º. Combine all ingredients, except topping and mix well. Place in a 9x13 inch pan. Combine topping ingredients and sprinkle over casserole. Bake for 45 minutes.
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