This Month's Recipe from Chef Ron
Hashbrown Potato Casserole – Serves 12
2 lbs. frozen shredded hashbrown potatoes (or grate 2 lbs. fresh peeled potatoes)
½ tsp. salt
½ cup chopped onion
2 cups shredded cheddar cheese
½ cup melted butter
1 cup sour cream
1 10 oz. can cream of potato soup
2 cups crushed corn flakes
¼ cup melted butter
Combine first 7 ingredients. Put into 9 X 13 pan. Top with crushed corn flakes. Drizzle with butter.
RECIPE ARCHIVE
Looking for last month´s recipe from Chef Ron… and it´s gone? Don´t worry. We´ll be maintaining an archive of all Chef Ron´s favorites and posting links here. So no matter how long ago you saw the recipe on the web site, it will still be available. Right Here!
August, 2008: Ron's No Fuss, Refreshing Watermelon and Red Onion Salad
September, 2008: Ron's Favorite Banana Pudding
October, 2008: Chicken Roulade
November, 2008: Hot Chicken Dip
January, 2009: Scrambled Egg Casserole
February, 2009: Chocolate Peanut Butter Torte
March, 2009: Lemon Icebox Pie
April, 2009: Irish Cream and Coffee Saboyon
May, 2009: Mushroom Strudel
July, 2009:Blackberry Cobbler
August, 2009: Summer Squash Dressing
September, 2009: Three Cheese Potatoes
October, 2009: Truck Stop Potatoes
November, 2009: New England Clam Chowder