Nadine Barnard’s Hash Potato Casserole

Ingredients

• 32 oz hash brown potatoes (2 – 16 oz packages)
• 1 can cream of chicken soup
• 8 oz sour cream
• grated cheese
• onion

Topping

• 2 cups crushed corn flakes
• 1 stick oleo (margarine)

Steps

1. Combine potatoes, soup, sour cream, cheese, and onion.
2. Top with crushed corn flakes and oleo.
3. Bake in 9×13 pan at 350°.

Notes

No bake time given.

From Nadine Barnard.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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