"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
This recipe for Potato Casserole, by Sharon MacKinnon, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. frozen hash browns 1 tsp. salt 1/4 tsp. pepper 1/2 cup chopped onion 1 can cream of chicken soup 1 pt. sour cream 10 oz. grated cheddar cheese 3/4 cup melted butter 2 cups crushed cornflakes
Combine potatoes with 1/2 cup butter, salt, pepper, onion, soup, sour cream and cheese. Blend and pour into 3 qt. dish. Mix remaining butter and cornflakes. Sprinkle mixture over casserole. Bake 350º for 1 hour.
Note: May make ahead and freeze. Defrost and bake when ready.
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