"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 Pat Hyland, is from Helen and Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb. frozen hash browns 1/4 c. margarine (melted) 1 tsp. salt 1/2 tsp. pepper 1/4 c. chopped onion 1 can cream of chicken soup 1 pint sour cream 2 c. sharp shredded cheddar cheese TOPPING 1/4 c. margarine (melted) 2 c. corn flakes (crushed)
Mix together; hash browns, margarine, salt, pepper, onion, chicken soup, sour cream & cheese. Place in greased casserole. Mix topping ingredients together & sprinkle over casserole. Bake at 350º for 40 minutes or until bubbling.
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