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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is adapted from a recipe which appeared in Midwest Living. I am placing it here for safe-keeping and have not tried it. Ingredients:
5 cups frozen hash brown potatoes, thawed |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1/2 cup sour cream |
1 cup finely chopped cooked corned beef |
1/3 cup finely chopped onion |
1/3 cup finely chopped green pepper |
1 cup shredded sharp cheddar cheese |
paprika |
Directions:
1. Spread potatoes over the bottom of a greased 2 quart baking dish.
2. In a medium bowl, combine the soup, sour cream, corned beef, onion and green pepper. Spread over potatoes.
3. Bake, uncovered, in a 350 oven for 40-45 minutes or till bubbly and top begins to brown. Sprinkle with cheese and Paprika just before serving.
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