"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 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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