Potato Casserole

Smack-It Linda’s Potatoes For a Crowd       

Ingredients:

1 - 32 oz package frozen hashbrowns
1 can cream of chicken soup
½ cup chopped onion
2 sticks butter, melted
2 cups grated cheddar cheese
1/3 cup milk
1 - 8 oz sour cream
½ cup melted butter
1 cup corn flake crumbs
½ teaspoon salt
½ teaspoon black ground pepper
PepperSmack™ pepper paste, coarse pepper or pepper dust (the size of the smack depends on your heat tolerance.) 

Directions:

Preheat oven to 325°. 

Thaw potatoes to separate.  Place ½ melted butter in large frying pan and saute onions.  Add soup, milk, sour cream, salt and pepper, cheese and PepperSmack™ pepper paste, coarse pepper or pepper dust to onion-butter mixture.  (The size of the smack depends on your heat tolerance.)  Pour potatoes into mixture and stir well, until evenly coated.  Pour corn flakes in separate mixing bowl and add remainder of melted butter.  Mix together.  Spread potato mixture in large greased baking dish. Top with buttered corn flake crumbs.   Bake covered at 325° for 1 hour.  Uncover and bake another 15 minutes.  Of course, additional PepperSmack™ pepper paste, coarse pepper or pepper dust can be used on finished potatoes or plopped on plate to eat with meal.

ENJOY!