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Hash Brown Casserole |
2 lb. bag hash brown (thawed)
2 Cups sour cream
1 can of cream of chicken soup
2 cups shredded cheddar cheese, or- 8 oz. cheese whiz
salt and pepper to taste
1/2 chopped onion
3/4 Cup butter (melted)- divided
1-2 cups crushed cornflakes
1/4 tsp. Paprika
In a large bowl mix together hash browns, soup, sour cream, cheese,
onion, paprika and half of the melted butter. Salt and pepper to
taste.
Place in 9x13 pan.
Mix together crushed cornflakes, rest of butter.
Put the mixture on top of the potatoes.
Bake 1 hr. at 350 F
You can use 1 large carton of plain yogurt in place of sour cream.
PN |
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Broccoli - Rice Casserole |
1 celery stock
1/2 small onion
1 c. minute rice
1 TBSP butter
2 boxes frozen broccoli
1 can cream of mushroom soup
1 small jar cheese whiz
Sauté celery, onion & minute rice in butter. Stir in broccoli cream
of mushroom, and cheese whiz. Bake in 1 1/2 qt. casserole dish @
250 degrees for 1 hour and 15 minutes. Serve warm.
Can be frozen and baked later. |
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Calico Beans |
1/4 lb. bacon
1 lb. hamburger
1/2 C. chopped onion
1 can pork & beans
1 can chili beans
1 can lima or butter beans, drained
1/2 C. brown sugar
1/2 C. catsup
2 T. Worcestershire sauce
2 t. mustard
Brown meats and onions, drain. Mix other
ingredients together and add to meat mixture. Place mixture in 3 qt.
casserole dish. Make at 300 for 1 hour.
Esther W. |
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Southern Sweet Potatoes |
3c. mashed sweet potatoes
1/4c. milk
1/2 c. sugar
1/3c. melted butter
1tsp. vanilla
2 beaten eggs
Mix ingredients and put into 8x8 greased pan. Spread
the following topping onto potato mixture:
1c. coconut
1c. brown sugar
1/3c. melted butter
1c/ pecans
Bake @ 375 for 25 minutes. Serves 6-8 |
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