JEAN HARDIN'S POTATOES

      Title: JEAN HARDIN'S POTATOES
  Categories: Casseroles, Side dish
       Yield: 6 Servings
  
      32 oz Frozen southern-style hash
            Browns
       1 c  Butter
       1 ts Salt
       1 ts Pepper
     1/2 c  Chopped onion (I use more)
       1 cn (10 1/2 oz) cream of
            Chicken soup
       1 c  Sour cream
       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
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