Jean Hardin`s Potatoes

32 oz Frozen southern-style hash 1/2 c Chopped onion (I use more)

Browns 1 cn (10 1/2 oz) cream of 1 c Butter Chicken soup

1 ts Salt 1 c Sour cream

1 ts Pepper 2 c Corn flake crumbs

Cook onion in 1/2 the butter until onions are soft. Add salt, pepper, soup, and sour cream. Stir till mixed. Pour mixture over the hash browns which have been placed in a greased 9x13 casserole dish. Melt the remaining butter and mix with the corn flake crumbs and top the casserole. Bake at 350 F for 35-40 minutes.

Note: I use 1/2 of the butter listed and usually use margarine. Also it is better to take a kitchen form and stir the mixture into the hash browns to sort of coat all of them. Source: MYF Cookbook, Tice UMC, Tice, FL Posted by Michael Hackmann 3/93 -----