"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
2 lb. frozen hash brown potatoes, thawed ½ c. melted butter or oleo 1 tsp. salt ½ tsp. pepper 2 Tbsp. dried minced onions 1 can cream of chicken soup 1 pint. sour cream 2 c. grated cheddar cheese ¼ c. butter or oleo 2 cups crushed corn flakes
Mix potatoes, ½ cup melted butter, salt, pepper, minced onion, soup, sour cream and cheese together. Soon into a 2 quart. casserole (9x13x2”). In saucepan, melt ¼ cup oleo, stir in corn flakes, and toss. Spread mixture on top of casserole. Bake in 350-degree oven for 45 minutes to an hour.
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