Hashed Brown Casserole

from Nancy Gilmore

• 2 LB left-over (or prepared) hashed brown potatoes
• 3/4 stick margarine or butter
• 3/4 stick additional butter (for later)
• 1/2 C chopped onion (sauteed)
• 1 C shredded cheddar cheese
• 8 oz sour cream
• salt and pepper to taste
• 1 can cream of celery soup (alt: cream of asparagus)

1. In a large bowl toss 3/4 stick melted butter and potatoes
2. Toss in remaining ingredients
3. Pour into a large casserole or baking dish
4. Mix remaining butter with 2 C crushed cornflakes
   (alt: crushed potato chips or seasoned breadcrumbs)
5. Spread evenly over top of potato mixture
6. Bake at 350º for 45-60 minutes
7. Makes enough to freeze half of it and feed the family twice