___________________________________________________ M ARINATED CARROTS Debi Dickson Waller ___________________________________________________ 2 pkgs large carrots 1 medium bell pepper, chopped 2 medium onions, cut into rings 1 can tomato soup 1/4 c Wesson oil 1 tsp mustard 1 c sugar 3/4 c vinegar 1 tsp salt 1 tsp Worcestershire sauce DIRECTIONS: Slice carrots & add bell peppers, onions in a large bowl. Combine tomato soup, Wesson oil, mustard, sugar, vinegar, salt &, Worcestershire sauce. Pour dressing over carrot mixture & refrigerate overnight. Stir before serving. ___________________________________________________ H ASH BROWN CASSEROLE Glynda Johnson ___________________________________________________ 1 (32 oz) pkg frozen shredded hash browns, thawed 1 stick margarine, melted 1 can cream of chicken soup 1 (12 oz) pkg grated mild cheddar cheese 1 (8 oz) carton sour cream 1 tsp salt 1/2 small onion, chopped 2 c crushed cornflakes 1/2 stick margarine, melted DIRECTIONS: Place thawed potatoes in a 9x13 baking dish. Mix 1 stick margarine, cream of chicken soup, grated cheese, sour cream, salt, and chopped onion. Pour over the potatoes. Top with cornflakes & with the 1/2 stick of melted margarine, drizzle over the entire top of casserole. Bake uncovered at 350° for 45-50 mins . ___________________________________________________ H ASH BROWN CASSEROLE Jane Crisp ___________________________________________________ 2 pkgs frozen hash browns (O’Brien) 1 can cream of chicken or mushroom soup 1 c sour cream 2 c cheddar cheese DIRECTIONS: Defrost hash browns in the microwave for a couple of minutes. In a large mixing bowl, combine canned soup, sour cream, & cheddar cheese. Spray a large casserole pan with Pam. Pour into the dish. Place in the microwave at least 10-15 mins. before cooking in the oven for 20-30 minutes at 350°. ___________________________________________________ H ASH BROWN CASSEROLE Vicki Lovell Presson ___________________________________________________ 2 lb bag country-style hash browns 2 c Colby shredded cheese 1/4 c minced onion 1 c milk 1/2 c beef broth 2 T melted butter Dash of garlic powder 1 tsp salt & 1/4 tsp pepper DIRECTIONS: Preheat the oven to 425°. Combine hash browns, cheese, & onion in one bowl. In a separate bowl, mix milk, broth, garlic, salt, & pepper. Mix well. Melt butter in a dish, pour ingredients over butter. Bake at 425° for 45-60 min. Serves 4-6.
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