Easy Potato Casserole
Mix 1 large bag hash brown potatoes, 2 cans cream of mushroom soup, 2 soup cans milk, 1 (16 oz.) carton sour cream, 1 pkg. shredded cheddar cheese, and coarsely ground pepper and minced onion. Place in a greased 13 x 9" baking pan. If desired, top with sliced green peppers. Bake uncovered at 350 degrees for 1 1/2 hrs., or until browned on top. Let cool and serve.
Mix this finished recipe with 2 boxes prepared Chicken Stove Top Stuffing.
Range Top Pecan
8 cups white toasted
Melt butter in saucepan. Cook celery and onion about 10 minutes in butter until tender. Add parsley, cook 2 more minutes. Drain mushrooms, reserve liquid. Add enough water to liquid to make 2/3 cup. To onion mixture, add mushrooms, reserved mushroom liquid, chicken broth, sage, and pepper. Cover and simmer 5 minutes. Remove from heat. Stir in toasted bread crumbs and pecans. Cover and let stand 5 minutes. Serves 6-8.
Jane's Oven Potatoes
1 pkg of frozen Hash Browns or Hash Browns with Peppers and Onions, broken up
1/2 cup melted margarine/or butter
1 tsp salt
1/4 tsp pepper
2 cups sour cream
1/2 cup chopped onion
1 cup cream of chicken soup
2 cups of grated cheddar cheese
mix together & put in greased pan.....
Preheat oven 325 degrees.
Topping........1 cup of crushed corn flakes
1/4 cup melted margarine/or butter . Mix
Sprinkle on top.
Bake 1 hr uncovered.