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POTATO CASSEROLE 1 can cream of chicken soup (undiluted) 1 pt. sour cream (2 small containers) 1 stick oleo, melted 1 tsp. salt 1/2 tsp. pepper 1/4 to 1/2 c. onion, chopped 2 c. Longhorn cheese, grated (save 1/2 c. for topping) Combine ingredients. Add 2 pound bag frozen hash brown potatoes, which have been partially thawed. Bake in oblong Pyrex dish (greased) at 350 degrees for 45 minutes. Add 1/2 cup cheese the last 10 to 15 minutes. Bake uncovered. Note: If you make just half the recipe, use the full can of cream of chicken soup. Makes large Pyrex dish full. Serves about 10. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |