"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 Hashbrown Potato Casserole, by Leslie Sirmon, is from The Sirmon Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. frozen hashbrowns 1/2 cup melted margarine 2 Tbsp. grated onion salt and pepper to taste 1 can cream of chicken soup 1 (8 oz) carton sour cream 2 cups grated cheese
Place 1/2 of potatoes in casserole dish. Mix melted margarine, onion, soup, sour cream, grated cheese, salt and pepper. Pour 1/2 of mixture over potatoes in casserole dish and continue layering remaining potatoes and mixture. Bake at 350º for 45 minutes.
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