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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

Breakfast Potato Casserole Recipe

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This recipe for Breakfast Potato Casserole is from Made With Love, 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# Shredded Hash Browns
8 oz sour cream
2 cans Cream of Potato Soup
1 can Cream of Chicken Soup
1 can evaporated milk
1/2 c milk
1# sizzlers, cut up
1 c shredded cheddar cheese
cheese for top
salt and pepper to taste
Directions:
Directions:
Mix potatoes, sour cream, cheese, soups and evaporated milk and milk, sizzlers, salt and pepper. Place in a 9x13 pan. Top with more cheese, just enough to cover. Bake 350 º, uncovered for 2 hrs.

 

 

 

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