Potato Casserole

serves 10

2 pounds frozen hash browns, julienne, thawed
1/2 cup butter, melted
1 can cream of mushroom soup
1/2 cup white or yellow onions, chopped
1 pint sour cream
10 ounces cheddar cheese, grated
1 teaspoon salt
2 cups Rice Krispies or Corn Flakes, crushed
1/4 cup butter, melted

Preheat oven to 350 F.
Combine completely thawed potatoes plus 1/2 cup butter.
Mix soup, onions, sour cream, grated cheese, salt/pepper
Combine with potatoes.
Place in greased 9" x 13" casserole pan.
Mix crushed Rice Krispies or Corn Flakes with 1/4 cup melted butter.
Place Rice Krispies or Corn Flakes mixture on top of potato casserole.

Bake 45-60 minutes (Check @ 45 minutes for doneness) dish should be bubbling and topping crunchy.
Submitted by Kathy Revak from a recipe of Anna Dos Santos

Reitha’s Baked Potatoes, Carrots & Onions

“Peel and thinly slice potatoes, carrots and onions. Layer them in a buttered 9”x13” pan. Drizzle melted butter on top; sprinkle with salt and pepper and a little water. Cover with foil and bake for one hour at 375° or until done. Take foil off and brown. Sprinkle chopped parsley on top before serving.”


**Again, these are just basic notes she told me, so you can adjust the recipe to taste. - Terry