 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This recipe is from Ravenwood Castle in New Plymouth, Ohio. Ingredients:
5 cups frozen loose-pack hash browns, thawed |
1 can cream of chicken soup |
1/2 cup sour cream |
1 cup finely chopped cooked corn beef |
1/3 cup finely chopped onion |
1/3 cup finely chopped green bell pepper |
salt and pepper |
1 cup shredded cheddar cheese |
paprika |
Directions:
1. Spread potatoes evenly over the bottom of a greased 8 inch square baking pan.
2. In a bowl, mix together the soup, sour cream, corned beef, onion, green pepper, salt and pepper.
3. Spread over the potatoes.
4. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and top begins top brown.
5. Sprinkle cheddar cheese evenly over top; sprinkle lightly with paprika.
6. Serve warm.
|
|