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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

Sour Cream Potatoes Recipe

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This recipe for Sour Cream Potatoes is from The Anderson/Tarpley Family Cookbook Project, 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 lb. frozen hash browns, thawed
½ cup chopped onion
2 cups grated cheddar cheese
2 cups sour cream
1 can celery soup
1 teaspoon salt
¼ teaspoon pepper
1 stick butter, melted

Topping:
2 cups crushed Ritz Crackers or corn flakes
¼ cup meted butter
Directions:
Directions:
Completely defrost hash browns, then combine with the rest of the ingredients.

Put in greased 9 x 13 inch casserole.

Top with crushed mixture.

Bake at 350º for 1 hour.
Number Of Servings:
Number Of Servings:
Serves 15
Personal Notes:
Personal Notes:
This was always a favorite to go with ham dinners!!

Can freeze 1/2 of mixture before cooking for later, omit the crushed topping until ready to cook.

 

 

 

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