N O V E M B E R / D E C E M B E R 2 0 1 8 10 POTATO GROWER T e m pt i n g T aters T e m pt i n g • 1 bag (28-32 oz.) Hash brown potatoes, any kind (Potatoes O’Brien’s were used here) • 2 cups cheddar cheese • 16 oz. sour cream • 1 can cream of chicken soup • 3/4 cup butter, divided (1 & 1/2 sticks) • 2 cups corn akes • parsley for garnish, optional Preheat oven to 350 degrees. Take hash browns out of the freezer and set aside. In a large bowl, melt 1 stick of butter in the microwave. Mix in the sour cream, cheddar cheese and the undiluted soup. Spray a 9 x 13 inch casserole dish with cooking spray. Spread the hash browns evenly in the dish. Spoon the sour cream, cheese and soup mixture on top of the hash browns; smooth evenly with a spatula. Melt the remaining 1/2 stick of butter in the microwave. Stir the corn akes in the butter and crush them up a little until the corn akes are coated; sprinkle the corn akes on top of the sour cream, cheese and soup mixture. Spread evenly. Bake for one hour until golden brown. Sprinkle parsley over top. Directions: Ingredients: Holiday Potato Casserole