MEATLESS MONDAY

Today's recipe would be great to take to a potluck supper or include in a family dinner or breakfast. It comes from SUNDAY IN THE SOUTH and is a traditional casserole in the south. We love our potatoes and our comfort food. This casserole fits the bill for both.

CHEESY HASH BROWN CASSEROLE

2 lbs. frozen hash browns or 2 pkg. refrigerated hash browns

1 large onion, diced

1(16oz.) carton sour cream

1 can cream of chicken soup

1/2 c. (1 stick) butter, melted

8 oz. sharp cheddar cheese, grated

1 tsp. salt

1/2 tsp. pepper

TOPPING:

4 c. corn flakes

1/2 c.(1 stick) butter, melted

Preheat oven to 350

Spray a 9x13 baking pan with cooking spray. In a large mixing bowl, combine sour cream, soup, and melted butter. Add hash brown potatoes, onion, cheddar cheese, salt and pepper. Mix thoroughly and spread in baking pan. Place the corn flakes in a bowl and crush them.(I would probably buy them already crushed at the grocery). Add the melted butter and toss to coat. Spread cornflakes evenly over the top of the casserole. Bake for 1 hour.

Makes 12 servings

SOUTH OF THE BORDER VARIATION:

PURCHASE SOUTHWESTERN FLAVORED REFRIGERATED HASH BROWN POTATOES. SUBSTITUTE MEXICAN BLEND CHEESE FOR THE CHEDDAR CHEESE.

ADD ONE SMALL CAN GREEN CHILES