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"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

Cheese Potato Casserole – Donna Cain Recipe

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This recipe for Cheese Potato Casserole – Donna Cain is from We Are Abel To Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs hash browns, frozen ½ cup margarine, melted
1 tsp salt 2 cups Cheddar cheese, shredded
¼ tsp pepper 4 cups corn flakes
1 can Cream of Chicken soup ¼ cup margarine
1 cup sour cream
Directions:
Directions:
Melt ½ cup margarine. Thaw potatoes. Combine with all ingredients except corn flakes and margarine. Crumble the corn flakes; mix with margarine and spread on top of casserole. Bake at 350 degrees for 45 minutes

 

 

 

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