"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

Potato Casserole Recipe

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This recipe for Potato Casserole, by , is from All of Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Mattingly
Added: Thursday, March 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs frozen shredded hashbrowns, thawed
1/2 c melted butter or margarine
1 tsp salt
1/4 tsp pepper
1 tsp oregano
1/2 c chopped onions
1/2 c chopped celery
1/2 c chopped green pepper
1 can cream of celery soup
2 c grated sharp cheddar cheese
1 pt low-fat sour cream w/chives
2 c crushed corn flakes
1/4 c melted margarine

Directions:
Directions:
Heat oven to 350 degrees. Mix all together and place in 3 qt or 2 smaller casseroles. Top with corn flake mixture. Bake at 350 degrees for 45 minutes to 1 hour. Freezes well - thaw and reheat to serve.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This makes a HUGE amount, so I either cut the recipe in half or put it into two casseroles and freeze one for later.

 

 

 

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